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Schezwan Fingers, Schezwan Vegetable Fingers

schezwan fingers recipe | veg schezwan fingers | veg fried balls in schezwan sauce | Indo Chinese starter | with 20 amazing images.



schezwan fingers recipe is an Indo Chinese starter. This is an interesting and super delicious veg fried balls in schezwan sauce which will surely be a treat to your taste buds.

schezwan fingers are basically deep fried vegetable fritters or balls tossed in schezwan sauce.

To make veg schezwan fingers, we have combined veggies along with cornflour and plain flour made them into balls and deep fried them. Once the fingers are ready, we have tossed them in with spring onions and schezwan sauce. The veg schezwan fingers is quite spicy as we have used schezwan sauce twice, yet you can manage the spice according to your preference of spice.

Also, we have not used any water in the veg schezwan fingers as the addition of salt will retain water from the veggies and allow the mixture to bind easily.

The veg schezwan fingers can be made quickly and is hassle-free. Serve this veg fried balls in schezwan sauce as a party starter for your kids birthday or any other occasion and your guests are going to shower you with praises.

Tips to make schezwan fingers recipe. 1. Since the mixture will be a little sticky, grease your hands with a little oil so that the mixture does not stick to your hands. 2. Take a small portion of the mixture in one hand and shape it into an oval by rolling it between your palm and fingers. While shaping the fingers, keep greasing your hands with oil as and when required. 3. There is no need to add salt as the fingers and the sauce have salt already.

Try other such tasty starters like Paneer Potato and Corn Balls or Pasta Cheese Balls.

Learn how to make schezwan fingers recipe | veg schezwan fingers | veg fried balls in schezwan sauce | Indo Chinese starter | with detailed step by step photos and video below.

Schezwan Fingers, Schezwan Vegetable Fingers

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Schezwan Fingers, Schezwan Vegetable Fingers recipe - How to make Schezwan Fingers, Schezwan Vegetable Fingers

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
Show me for servings

Ingredients


For Schezwan Fingers
2 tbsp schezwan sauce
1/2 cup shredded cabbage
1/2 cup grated carrot
1/2 cup chopped french beans
2 tbsp finely chopped coriander (dhania)
2 1/2 tbsp cornflour
1/4 cup plain flour (maida)
salt to taste
1 tsp oil for greasing
oil for deep-frying
2 tsp oil
1/4 cup sliced spring onions whites
1/4 cup sliced spring onion greens

Method
For schezwan fingers
    For schezwan fingers
  1. To make schezwan fingers, combine the cabbage, carrot, french beans, coriander, 1 tbsp schezwan sauce, cornflour, plain flour and salt in a deep bowl and mix very well with hands.
  2. Divide the mixture into 22 equal portions and shape each portion into an oval by rolling it between your palms and fingers using a little oil. While shaping the fingers, keep greasing your hands with oil as and when required.
  3. Heat the oil in a deep non-stick pan, and deep-fry a few fingers at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
  4. Heat the oil in a deep non-stick pan, add the spring onion whites and sauté on a medium flame for 30 seconds.
  5. Add the remaining schezwan sauce and sauté on a medium flame for a few seconds.
  6. Add the deep-fried fingers, mix well and cook on a medium flame for 30 seconds.
  7. Switch off the flame, add the spring onion greens and toss well.
  8. Serve the schezwan fingers immediately.
Nutrient values (Abbrv) per serving
Energy145 cal
Protein3.2 g
Carbohydrates20.6 g
Fiber2.9 g
Fat5.7 g
Cholesterol0 mg
Sodium11.5 mg
schezwan fingers video, veg fried balls in schezwan sauce
Schezwan Fingers, Schezwan Vegetable Fingers recipe with step by step photos

Method for Schezuan Fingers
    Method for Schezuan Fingers
  1. For the schezwan fingers recipe | veg schezwan fingers | veg fried balls in schezwan sauce |  Indo Chinese starter |  take the shredded cabbage in a deep mixing bowl. 
  2. Add the grated carrot to the bowl.
  3. Also add chopped French beans to the bowl. The combination of cabbage, carrot and french beans is a classic one and is also used in many other Indo Chinese recipes like Vegetable Fried Rice. The chopped beans should not be too large or else they will not mix with the mixture
  4. Now add the coriander.
  5. Add 1 tbsp of schezuan sauce to the vegetables. They beauty of this recipe is that we have used the spicy sauce twice – once in the fingers itself and the second time while stir frying the fingers.
  6. Now add the flours – corn flour, plain flour and salt. Both these flours added for proper binding and a crispy texture.
  7. Mix very well with hands. This may take a few minutes. As you have noticed, I did not add any water in this mixture. When you add salt, it releases moisture from the vegetables which allows the mixture to bind without adding any water.
  8. It should look like this.
  9. Since the mixture will be a little sticky, grease your hands with a little oil so that the mixture does not stick to your hands.
  10. Take a small portion of the mixture in one hand and shape it into an oval by rolling it between your palm and fingers. While shaping the fingers, keep greasing your hands with oil as and when required.
  11. Make a total of 22 schezuan fingers.
  12. Heat the oil in a deep non-stick pan and check for the right temperature. 
  13. Deep-fry a few fingers at a time on a medium flame, till they turn golden brown in colour from all the sides.
  14. Drain on an absorbent paper and keep aside.
  15. Take another deep non-stick pan and heat some oil in it.
  16. Add the spring onion whites and sauté on a medium flame for 30 seconds. They should not completely wilt and should still have a tiny bite to them.
  17. Add the remaining schezuan sauce and sauté on a medium flame for a few seconds. This will coat the fingers from outside and give them a Chinese flavor.
  18. Add the deep-fried fingers, mix well and cook on a medium flame for 30 seconds. There is no need to add salt as the fingers and the sauce have salt already.
  19. Switch off the flame, add the spring onion greens to schezwan fingers | veg schezwan fingers | veg fried balls in schezwan sauce |  Indo Chinese starter |  for freshness and toss well.
  20. Serve schezwan fingers | veg schezwan fingers | veg fried balls in schezwan sauce |  Indo Chinese starter |  immediately as a starter or along with Paneer fried rice and any Chinese gravy.

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