Sesame Fingers ( Chinese Cooking )

by Tarla Dalal

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Sesame fingers are one of the most favorite snacks in chinese cuisine. This recipe calls for sliced bread, so if you have leftover bread, this is a delicious way to use them up. Shredded veggies are used as a topping on the bread and then batter-fried. These are then cut into strips and served, hence the name. These fingers make a great snack when your kids get back from school or even as finger food in a party. You can try adding paneer or tofu along with the veggies as a variation, but the sesame seeds are a must, as they add a nice crunchiness to this snack. Enjoy!

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Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 12 sesame fingers
Show me for sesame fingers

Ingredients

For The Topping
1/2 cup finely chopped mixed vegetables
(french beans , carrots)
1 tbsp oil
1/2 cup finely chopped spring onions whites
1/2 cup finely chopped capsicum
2 tbsp finely chopped celery
3/4 cup boiled , peeled and grated potatoes
salt to taste
1 tsp soy sauce
1 tsp chilli powder

Other Ingredients
4 bread slices
1/2 cup plain flour (maida) dissolved in 3/4 cup water
4 tsp sesame seeds (til)
oil for deep-frying

For Serving
chilli sauce

Method
For the topping

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
Add the capsicum and celery and sauté on a medium flame for 1 minute.
Add the mixed vegetables and sauté on a medium flame for another 2 to 3 minutes.
Add the potatoes, salt, soya sauce and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Remove from the flame, divide it into 4 equal portions and keep aside to cool.

How to proceed

Place 1 bread slice on a flat, dry surface and spread a little prepared topping evenly on the slice and press it lightly.
Apply a little prepared plain flour-water mixture prepared mixture evenly over it.
Sprinkle 1 tsp of sesame seeds evenly on top.
Repeat steps 1 to 3 to make 3 more such bread slices.
Heat the oil in a kadhai and deep-fry the bread slices, one at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
Cut each slice into 3 equal long strips (fingers) and serve immediately dotted with chilli sauce.

RECIPE SOURCE : Chinese Cooking-New Edition