Schezuan Vegetable Fingers

by 030212

add to my cookbook add to shopping list

Added to 3 cookbooks This recipe has been viewed 22857 times

Sweet avatar of spring rolls – these are filled with chocolate and served with ice-cream.

Schezuan Vegetable Fingers recipe - How to make Schezuan Vegetable Fingers

Preparation Time: 25 mins Cooking Time: 15 mins Total Time: 40 mins 4Makes 4 servings
Show me for servings

Ingredients

1 carrot , grated
1/4 cauliflower , grated
1 small capsicum , chopped
8 to 10 finely chopped french beans
1 finely chopped onion
salt to taste
5 tbsp cornflour
2 tbsp plain flour (maida)
2 tsp dry red chilli flakes (paprika)
1/4 tsp m.s.g
2 tbsp finely chopped coriander (dhania)
1/4 tsp white pepper powder
1 tsp light soy sauce
1 tbsp oil
oil for deep frying
schezuan sauce to taste

Method

In a large bowl, combine the carrot, cauliflower, capsicum, cabbage, French beans, onion and salt, mix well and keep aside for 10-15 minutes.
Squeeze the vegetables to remove excess water.
Add 3 tbsp cornflour, plain flour, chilli flakes, MSG, fresh coriander, white pepper powder and soy sauce to the vegetables and mix well.
Divide the mixture into 16 equal portions and roll into balls. Shape each ball into two-inch long fingers.
Dust the vegetable fingers with 2 tbsp of cornflour.
Heat plenty of oil in a wok and deep-fry the vegetable fingers till golden brown and crisp.
Drain on absorbent paper.
Serve hot with scezuan Sauce.