Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Flour -- coarsely chopped
2 tb -Water 1/2 c Water chestnuts
1 ts Coarsely chopped garlic -- coarsely chopped
1 ts Coriander root 2 oz Pre-soaked Chinese mushrooms
-- (coarsely chopped) -- coarsely chopped
1 ts Whole black peppercorns 1/2 c Beansprouts; coarsly chopped
2 tb Oil 2 tb Light soy sauce
2 oz Taro; peeled 1 ts Sugar
-- and coarsely chopped 3 lg Beancurd sheets
1 Carrot (more if desired) Oil; for deep-frying

---------------------------------TO GARNISH---------------------------------
Lettuce Mint leaves

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 beancurd 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.

Vatcharin Bhumichitr "Thai Vegetarian Cooking"

Browse by categories