Vegetarian Sausage
1 tablespoon Flour
2 tablespoons -Water
1 teaspoon Coarsely chopped garlic
1 teaspoon Coriander root -- - (coarsely chopped)
1 teaspoon Whole black peppercorns
2 tablespoons Oil
2 ounces Taro -- peeled
and coarsely chopped
1 Carrot (more if desired) -- - coarsely chopped
1/2 cup Water chestnuts -- - coarsely chopped
2 ounces Pre-soaked Chinese mushrooms -- - coarsely chopped
1/2 cup Bean sprouts -- coarsely chopped
2 tablespoons Light soy sauce
1 teaspoon Sugar
3 large Bean curd sheets
Oil -- for deep-frying
-----TO GARNISH-----
Lettuce
Mint leaves
Serving Size : 4
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 bean curd sheets and spread 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 1/4-inch (6
mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.
1 tablespoon Flour
2 tablespoons -Water
1 teaspoon Coarsely chopped garlic
1 teaspoon Coriander root -- - (coarsely chopped)
1 teaspoon Whole black peppercorns
2 tablespoons Oil
2 ounces Taro -- peeled
and coarsely chopped
1 Carrot (more if desired) -- - coarsely chopped
1/2 cup Water chestnuts -- - coarsely chopped
2 ounces Pre-soaked Chinese mushrooms -- - coarsely chopped
1/2 cup Bean sprouts -- coarsely chopped
2 tablespoons Light soy sauce
1 teaspoon Sugar
3 large Bean curd sheets
Oil -- for deep-frying
-----TO GARNISH-----
Lettuce
Mint leaves
Serving Size : 4
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 bean curd sheets and spread 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 1/4-inch (6
mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.
