Vegetable Finger

Ingredients list for Vegetable Finger

• 1 medium Carrot grated
• 1 teaspoon Cauliflower grated
• 1 small Green capsicum finely chopped
• 1/4 small Cabbage finely chopped
• 8-10 French beans finely chopped
• 1 small Onion finely chopped
• to taste Salt
• 5 tablespoons Cornflour/ corn starch
• 2 tablespoons Refined flour (maida)
• 2 teaspoons Red chilli flakes
• 1/4 teaspoon MSG
• 2 tablespoons Fresh coriander leaves finely chopped
• 1/4 teaspoon White pepper powder
• 1 teaspoon Light soy sauce
• 1 tablespo Oil
• as required Sichuan sauce

Method

1. In a large bowl, combine the carrot, cauliflower, capsicum, cabbage, French beans, onion and salt. Set aside for ten to fifteen minutes.
2. 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.
3. 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.