Vegetarian Drumsticks


300 grams yam, cubed
8 cm piece sugar-cane, cut into 6 flat pieces
1 red chilli, finely chopped
2 dried shitake mushrooms, soaked and chopped
1 tablespoon chopped carrot
2 tablespoons coarsely chopped water chestnuts
1 tablespoon chopped spring onion
1 tablespoon chopped coriander leaves
1 teaspoon salt
1 teaspoon light soy sauce
teaspoon pepper
1 teaspoon ginger juice
1 teaspoon Chinese five-spice powder
1 teaspoon sugar
1 tablespoon sesame oil
75 grams wheat starch (tang mien fun)
teaspoon baking powder
1 egg white, lightly beaten
cup crushed cornflakes
1 tablespoon tomato sauce
1 tablespoon chilli sauce
2 tablespoons prepared mustard


Method:STEAM yam cubes until soft and cooked. Mash until fine while still hot. Add chilli, mushrooms, carrot, water chestnuts, spring onion and coriander leaves. Blend well. Stir in seasoning ingredients, wheat starch and baking powder. Mix well.
Divide into six equal portions. Dust your hands lightly with wheat starch then take one portion and wrap around a sugar-cane stick. Shape well into a drumstick. (If it is sticky, dust with more wheat starch flour.) Dip drumstick into egg white and coat with combined breadcrumbs and cornflakes.
Deep-fry in hot oil until golden. Drain on absorbent paper then serve with dipping sauce.


1.0 servings


Sunday, February 14, 2010 - 7:48am



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