*  Exported from  MasterCook  *
 
                        VEGETABLE SAUSAGE (HOY JAW)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Thai
                 Vegetarian                       Meats
                 Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Flour
    2       tb           -Water
    1       t            Coarsely chopped garlic
    1       t            Coriander root
                         -- (coarsely chopped)
    1       t            Whole black peppercorns
    2       tb           Oil
    2       oz           Taro -- peeled
                         -- and coarsely chopped
    1                    Carrot (more if desired)
                         -- coarsely chopped
      1/2   c            Water chestnuts
                         -- coarsely chopped
    2       oz           Pre-soaked Chinese mushrooms
                         -- coarsely chopped
      1/2   c            Beansprouts -- coarsly chopped
    2       tb           Light soy sauce
    1       t            Sugar
    3       lg           Beancurd sheets
                         Oil -- for deep-frying
                         -----TO GARNISH-----
                         Lettuce
                         Mint leaves
 
   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 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 (6 mm)
   rounds and serve on a bed of lettuce and mint leaves
   with Plum Sauce.
   
   Vatcharin Bhumichitr “Thai Vegetarian Cooking”
  
 
 
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