Breaded Fillet with Chilli Tamarind Sauce – 炸素排辣椒罗望子酱

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Vegan dishes have come a long way. Fusing together savoury textures along with a list of health benefits, Quorn Breaded Fillet lets you stick to your diet plans without having to miss out on your favourite food! Made with Mycoprotein, a type of natural fungus that underwent fermentation, this fungi based protein is a good source of dietary fibre and is free from cholesterol and trans fats. Bringing with it a mild umami taste, this crisp vegan fillet makes a great pair with bold flavours.

Great food doesn’t always require complicated techniques or long cooking times. This delectably and nutritious meal can be whipped up easily in less than an hour with just 6 simple steps!

Simply blend capsicum, chillies, coriander roots, shallots and garlic together before frying the mixture with tamarind juice, sugar and light soy sauce. After deep frying on high heat, drown those golden brown fillet slices into that hot, saucey goodness. Balanced by the heat of the blended chillies, the chilli tamarind sauce introduces that addictive spicy tang to the palate in every bite. This heavenly combination of crunchy outer layer paired with a pleasant fiery tang – simply irresistible.

#themeatmensg #simple #delicious #quorn #meatfree

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  • Servings: 4

  • Time: 30 mins

  • Skill: Easy


  1. 4 pcs Quorn breaded fillet (vegan)

  2. 200g red capsicum (deseed and cut)

  3. 100g red chillies

  4. 30g red chilli padis

  5. 5g coriander roots

  6. 50g shallots

  7. 50g garlic

  8. 100g tamarind paste

  9. 200ml water

  10. 40g palm sugar or sugar

  11. 60ml light soy sauce

  12. 60ml vegetable oil

  13. 5g coriander leaves

  14. ½ tsp Black sesame seed (optional)


  1. In a food processor blend, 200g red capsicum (deseed and cut), 100g red chillies, 30g red chilli padis, 5g coriander roots, 50g shallots and 50g garlic. Blend until smooth and set aside.

  2. Mix 100g tamarind paste in 200ml water until dissolve, strain mixture and set tamarind juice aside.

  3. In a wok heat 60ml vegetable oil, add blended chilli paste. Cook on medium heat for 8-10 minutes.

  4. Season with tamarind juice, 40g palm sugar or sugar and 60ml light soy sauce. Cook until sauce thickens, about 5 minutes.

  5. Deep-fried 4 Quorn Breaded Fillets (vegan) over a pot of hot oil for about 1 minute to make it crispy. Cut into slices.

  6. Serve fillets slices with chilli tamarind sauce, garnish with black sesame seeds, chilli padis and coriander leaves.

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