Vegetable Sausage Appetizer
More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
water
|
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 | teaspoon |
coriander root
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | ounces |
taro leaves
|
* |
| 1 | each |
carrots
chopped |
|
| ½ | cup |
water chestnuts
coarsely chopped |
*
|
| 2 | ounces |
mushrooms, chinese
chopped |
|
| ½ | cup |
mung bean sprouts
chopped |
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
garlic
chopped |
|
| 5 | ml |
coriander root
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 57.8 | ml/g |
taro leaves
|
* |
| 1 | each |
carrots
chopped |
|
| 118 | ml |
water chestnuts
coarsely chopped |
*
|
| 57.8 | ml/g |
mushrooms, chinese
chopped |
|
| 118 | ml |
mung bean sprouts
chopped |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 5 | ml |
sugar
|
|
Directions
Mix the flour and water to form a paste and set aside.
In a mortar, pound together the garlic, coriander root, and peppercorns to form a paste.
Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly.
Add the flour and water paste and stir to thicken.
Remove from the heat and leave to cool.
Drain the beancurd sheets and spread them out on a flat surface.
Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage.
Place the 3 sausages in a steamer and steam for 15 minutes.
Remove and leave to cool.
When ready to serve, deep-fry the sausages until golden brown, drain and slice into ¼ inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.
