Vegetable Sausage (Hoy Jaw)

Recipe Ingredients

1 tablespoon	15ml	Flour
2 tablespoons	30ml	- water
1 teaspoon	5ml	Coarsely chopped garlic
1 teaspoon	5ml	Coriander root - (coarsely chopped)
1 teaspoon	5ml	Whole black peppercorns
2 tablespoons	30ml	Oil
2 oz	56g	Taro - peeled and coarsely chopped
1		Carrot - (more if desired) coarsely chopped
1/2 cup	73g / 2.6oz	Water chestnuts coarsely chopped
2 oz	56g	Pre-soaked Chinese mushrooms coarsely chopped
1/2 cup	80g / 2.8oz	Bean sprouts - coarsely chopped
2 tablespoons	30ml	Light soy sauce
1 teaspoon	5ml	Sugar
3 teaspoons	15ml	Bean curd sheets (large)
		Oil - for deep-frying
		To Garnish
		Lettuce
		Mint leaves

Recipe Instructions

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.

Vatcharin Bhumichitr "Thai Vegetarian Cooking"

Source:
Better Homes and Gardens, January 1998, Page 130.

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