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Chinese Pakora
Main Ingredients | Schezwan sauce, Cabbage |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1½ tablespoons Schezwan sauce
- ½ medium cabbage, finely chopped
- 1 medium carrot, finely chopped
- 4-5 babycorn, finely chopped
- 2-3 spring onion bulbs, finely chopped
- 1 inch celery, finely chopped
- Oil for deep-frying
- Salt to taste
- 1½ tablespoons red chilli sauce
- 3-4 tablespoons cornstarch
- ¼ cup refined flour (maida)
- 1-2 stalks spring onion greens, chopped
- Sweet chilli sauce for serving
Method
- Heat sufficient oil in a kadai.
- Mix together cabbage, carrot, babycorn, spring onion bulbs, celery, Schezwan sauce, salt, chilli sauce, cornstarch, refined flour and some water in a bowl to make a thick mixture. Add half of spring onion greens and mix well.
- Put small portions of the Schezwan-vegetable mixture in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Garnish with remaining spring onion greens and serve hot with sweet chilli sauce.
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