Vegetable Sausage (Hoy Jaw) Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 1tb Flour
  • 2tb -Water
  • 1ts Coarsely chopped garlic
  • 1ts Coriander root
  • -- (coarsely chopped)
  • 1ts Whole black peppercorns
  • 2tb Oil
  • 2oz Taro; peeled
  • -- and coarsely chopped
  • 1 Carrot (more if desired)
  • -- coarsely chopped
  • 1/2c Water chestnuts
  • -- coarsely chopped
  • 2oz Pre-soaked Chinese mushrooms
  • -- coarsely chopped
  • 1/2c Beansprouts; coarsly chopped
  • 2tb Light soy sauce
  • 1ts Sugar
  • 3lg Beancurd sheets
  • Oil; for deep-frying
-------------TO GARNISH-----------------
  • Lettuce
  • Mint leaves

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