Fried Basil Cakes With Tamarind Sauce And Coconut Jelly (vegan)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups basil, chopped
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons minced ginger
• salt and pepper
• 2 -3 tablespoons rice vinegar
• 2 tablespoons rice vinegar
• 1 -2 tablespoon green curry paste
• 1 cup flour
• 1 teaspoon baking powder
• 1 carrot, diced
• 1 chopped bell pepper
• 1/2 cup cilantro, chopped
• 2 -3 tablespoons chili sauce
• 1 tablespoon galangal, grated
• coconut milk (enough to form a batter)
• frying oil
• 1/2 cup shredded coconut
• salt
• sugar
• 1/2 cup coconut milk
• 1 teaspoon cornstarch
• 1 teaspoon ginger
• 2 tablespoons chili sauce
• 1 tablespoon lemon juice
• 2 tablespoons rice syrup
• 2 tablespoons tamarind paste
• 1 teaspoon soy sauce
• 1/4 cup water

Recipe

• 1 mix all the basil cake ingredients except the frying oil together, adding liquid or flour as needed to make a nice drop batter, adjust the seasonings--it should taste a little crazy.
• 2 fry 1/4 cup amounts of this in modest oil, turning once, until browned on both sides. you can flatten them out a bit when cooking to make the shape correct if you need to.
• 3 for the coconut jelly, blend the coconut, salt and sugar to taste, coconut milk, cornstarch, ginger and heat to a simmer, then chill.
• 4 for the tamarind hot sauce, blend the chili sauce, lemon juice, rice syrup, tamarind paste soy sauce and water.
• 5 serve everything together.