Heat a pan of oil, 1cm deep, over medium-high heat to 180C.
Cut the tempeh into 1cm wide sticks about 4cm long, once the oil is up to temperature carefully add the tempeh and fry on all sides until golden brown, around 5 minutes.
Once golden brown, remove and drain on kitchen paper, then set aside. Make sure to remove the oil from the heat.
Place a clean pan over medium heat, add 2 tablespoons of vegetable oil. Once hot add the chilli, shallot, lemongrass, bay leaf and 3 kaffir lime leaves and cook until the shallot starts to brown, around 4 minutes.
Add the garlic and continue to cook until browned slightly, around 1 minute, add the ground coriander and cook for a further 30 seconds.
Add the remaining ingredients, 20g unsalted roasted peanuts, 30g palm sugar, 1 teaspoon tamarind paste, 1 teaspoon kecap manis. Add 1 tablespoon of water and mix thoroughly. Lower the heat to low, cook until the ingredients combine into a sticky glaze, around 5 minutes.
Add the fried tempeh to the pan and gently mix to coat in the glaze. Check for seasoning. Remove from the heat then serve. Garnish with crispy shallots