schezwan fingers video, veg fried balls in schezwan sauce Video by Tarla Dalal
This page has been viewed 1955 times
Schezwan Fingers Recipe (Schezwan Fingers) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
3.00 servings
Ingredients
For Schezwan Fingers
2 tbsp schezwan sauce
1/2 cup shredded cabbage
1/2 cup grated carrot
1/2 cup chopped french beans
2 tbsp finely chopped coriander (dhania)
2 1/2 tbsp cornflour
1/4 cup plain flour (maida)
salt to taste
1 tsp oil for greasing
oil for deep-frying
2 tsp oil
1/4 cup sliced spring onions whites
1/4 cup sliced spring onion greens
Method
For schezwan fingers
To make schezwan fingers, combine the cabbage, carrot, french beans, coriander, 1 tbsp schezwan sauce, cornflour, plain flour and salt in a deep bowl and mix very well with hands.
Divide the mixture into 22 equal portions and shape each portion into an oval by rolling it between your palms and fingers using a little oil. While shaping the fingers, keep greasing your hands with oil as and when required.
Heat the oil in a deep non-stick pan, and deep-fry a few fingers at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
Heat the oil in a deep non-stick pan, add the spring onion whites and sauté on a medium flame for 30 seconds.
Add the remaining schezwan sauce and sauté on a medium flame for a few seconds.
Add the deep-fried fingers, mix well and cook on a medium flame for 30 seconds.
Switch off the flame, add the spring onion greens and toss well.
Serve the schezwan fingers immediately.
See step by step images of Schezwan Fingers, Schezwan Vegetable Fingers
