Simplicity can be endearing. This is one of those dishes that can be made in a jiffy.
This recipe is from the book flavours of the orient.
Preparation Time : 26-30 minutes
Cooking time : 11-15 minutes
Servings : 4
Green capsicum finely chopped
Cabbage finely chopped
French beans finely chopped
Onion finely chopped
Cornflour/ corn starch
Refined flour (maida)
Red chilli flakes
Fresh coriander leaves finely chopped
White pepper powder
Light soy sauce
In a large bowl, combine the carrot, cauliflower, capsicum, cabbage, French beans, onion and salt. Set aside for ten to fifteen minutes.
Squeeze the vegetables to remove excess water. Add three tablespoons of cornflour, refined flour, chilli flakes, MSG, fresh coriander, white pepper powder and soy sauce to the vegetables and mix well. Divide the mixture into sixteen equal portions and roll into balls.
Shape each ball into two-inch long fingers. Dust the vegetable fingers with two tablespoons 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 Sichuan Sauce.