Schezuan Vegetable Fingers
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Sweet avatar of spring rolls – these are filled with chocolate and served with ice-cream.
- 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.
This recipe was contributed by 030212 on 03 Oct 2012
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