Vegetable Sausage

• 1 tablespoon flour, all-purpose
• 2 tablespoons water
• 1 teaspoon garlic chopped
• 1 teaspoon coriander root
• 2 tablespoons vegetable oil
• 2 ounces taro leaves
• 1 each carrots chopped
• 1/2 cup water chestnuts coarsely chopped
• 2 ounces mushrooms, chinese chopped
• 1/2 cup mung bean sprouts chopped
• 2 tablespoons soy sauce, light
• 1 teaspoon sugar

1. Mix the flour and water to form a paste and set aside.
2. In a mortar pound together the garlic, coriander root and peppercorns to form a paste.
3. Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly.
4. Add the flour and water paste and stir to thicken.
5. Remove from the heat and leave to cool.
6. Drain the beancurd sheets and spread out on a flat surface.
7. Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage.
8. Place the 3 sausages in a steamer and steam for 15 minutes.
9. Remove and leave to cool.
10. 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.

flour, water, garlic, coriander root, vegetable oil, taro leaves, carrots, water chestnuts, mushrooms, mung bean sprouts, soy sauce, sugar

Taken from recipeland.com/recipe/v/vegetable-sausage-44479 (may not work)