Vegetable Sausage, known as Hoy Jaw, is a beloved Thai appetizer that offers a satisfying crunch and deep savory flavor. This recipe features a hearty filling of taro, carrots, water chestnuts, and Chinese mushrooms, all bound together with a fragrant paste of garlic, coriander root, and black peppercorns. The mixture is wrapped in delicate beancurd sheets, steamed to meld the flavors, and then deep-fried until golden brown. The result is a delightful contrast between the crispy exterior and the tender, aromatic interior. Perfect for sharing at parties, potlucks, or as a starter before a main meal, these rolls are best served on a bed of fresh lettuce and mint with a side of sweet plum sauce for dipping.
Vegetable Sausage
Description
Vegetable Sausage, known as Hoy Jaw, is a beloved Thai appetizer that offers a satisfying crunch and deep savory flavor. This recipe features a hearty filling of taro, carrots, water chestnuts, and Chinese mushrooms, all bound together with a fragrant paste of garlic, coriander root, and black peppercorns. The mixture is wrapped in delicate beancurd sheets, steamed to meld the flavors, and then deep-fried until golden brown. The result is a delightful contrast between the crispy exterior and the tender, aromatic interior. Perfect for sharing at parties, potlucks, or as a starter before a main meal, these rolls are best served on a bed of fresh lettuce and mint with a side of sweet plum sauce for dipping.Ingredients
Directions
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Mix the flour and water to form a smooth paste and set aside.
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In a mortar, pound together the garlic, coriander root, and black peppercorns to form a fragrant paste.
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Heat the oil in a wok or large skillet over medium heat and briefly fry the garlic paste until aromatic.
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Add the taro, carrot, water chestnuts, mushrooms, and beansprouts to the wok, stirring constantly.
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Stir in the light soy sauce and sugar, cooking until the vegetables are slightly tender.
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Stir the flour and water paste again to recombine, then add it to the vegetable mixture.
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Stir continuously until the filling thickens into a cohesive paste.
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Remove from the heat and allow the filling to cool completely.
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Drain the beancurd sheets and lay them flat on a clean surface.
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Place a line of the cooled filling along one edge of each sheet and roll tightly to form long sausages.
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Place the rolled sausages in a steamer and steam for 15 minutes until firm.
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Remove from the steamer and let cool.
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Heat oil for deep-frying in a deep pot or fryer to 350&# 194;°F (175ðC).
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Deep-fry the sausages until golden brown and crispy, about 2-3 minutes.
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Drain on paper towels.
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Slice into 1/4-inch rounds and serve on a bed of lettuce and mint leaves with plum sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.7mg1%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 0.7g3%
- Sugars 0.0g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the filling is completely cool before rolling to prevent the beancurd sheets from becoming soggy and tearing.
If coriander root is unavailable, you can substitute with extra garlic and a small amount of fresh coriander stems, though the flavor will be slightly different.
For best results, use day-old beancurd sheets if possible, as they are less fragile than fresh ones.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
