Vegetable sausage (hoy jaw) recipe

Recipe for vegetable sausage (hoy jaw) in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon flour
• 2 tablespoons water
• 1 teaspoon coarsely chopped garlic
• 1 teaspoon coriander root, coarsely chopped
• 1 teaspoon whole black peppercorns
• 2 tablespoons oil
• 2 ounces taro, peeled and coarsely chopped
• 1 carrot, more if desired, coarsely chopped
• 1/2 cup water chestnuts, coarsely chopped
• 2 ounces pre-soaked chinese mushrooms, coarsely chopped
• 1/2 cup beansprouts, coarsly chopped
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• 3 large beancurd sheets
• Oil, for deep-frying
• Garnish:
  • Lettuce
  • Mint leaves

How to make vegetable sausage (hoy jaw)

• 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.
• Add all the remaining ingredients 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 rounds.
• Serve on a bed of lettuce and mint leaves with plum sauce.

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