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Who says there are only Chicken Lollipops?
They haven’t tried these Indo Chinese Veg Lollipops that are better than any available in restaurants only!
Sharing here the recipe of Chinese style veg lollipop, or Drums of Heaven,
a veg starter that will have your family asking for more!
You can half fry these crispy veg lollipop and freeze them to enjoy later as well!
Try these veg Chinese lollipop recipe!
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Recipe :
Veg Lollipops
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3-4
Ingredients:
1/2 cup chopped Carrots
1 cup shredded Cabbage
1/4 cup minced Beans
1/4 cup chopped Capsicum
1 tsp minced Garlic
1 tsp minced Ginger
1 tsp chopped Green Chilies
1 tsp Salt
1/2 tsp Black Pepper Powder
1 tsp Soya Sauce
2 tsp Cornflour
1 cup Fresh Bread Crumbs
2 tbsp Flour
1 tbsp Cornflour
1 tbsp Flour
1/4 tsp Salt
1/2 cup Water
1 tbsp Oil
1 tsp minced Garlic
1 tsp minced Ginger
1 tsp Cornflour
1/2 cup Water
1/2 tsp Red Chili Paste
1 tsp Soya Sauce
3 tsp Tomato Ketchup
1 tsp Vinegar
Spring Onions
Sesame seeds
Method:
Ina Large bowl, mix together all the vegetables, salt, pepper, soya sauce, corn flour, fresh bread crumbs and mix well and set aside for 3-4 minutes for the vegetables to sweat.
Add in the flour and mix well.
Divide the mixture into 10 equal sized balls. Press each ball on the end of an ice cream stick to resemble a lollipop.
In a bowl, mix together the cornflour, flour, salt and water to make a free flowing batter.
Dip the lollipops in the batter and shallow fry in medium hot oil till golden brown in colour.
Remove on an absorbent paper.
Take 1 tsp Corn flour in a bowl. Add ½ cup water and prepare a slurry.
Heat oil in a pan and add the chopped garlic, followed by the ginger. Cook till the garlic is golden in colour. Add in the chili paste, soya sauce, tomato ketchup, vinegar and mix well.
Add in the corn slurry and cook till the sauce thickens well.
Coat the lollipops in the sauce and set aside on a plate.
Use the remaining sauce as a dip.
Arrange lollipops on serving plate.
Garnish with chopped green onions and sesame seeds and serve hot.
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