Shanghai Stuffed Cucumber
|Soya mince||1 Cup (16 tbs) (Nutrela)|
|Onion||2 Small, finely chopped|
|Grated ginger||1 Teaspoon|
|Soya sauce||2 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Chili sauce||1 Teaspoon|
|Tomato sauce||2 Tablespoon|
|Hot water||4 Tablespoon|
|Peanut oil||4 Tablespoon|
|Radish flowers||3 (For Garnish)|
Peel cucumbers and cut into 3" - 4" pieces.
Scoop out inside seeds.
Making each piece into thick rings, take half the salt and rub well inside of each ring.
Wash well and soak, soya mince for 20 minutes and drain.
Heat 2 tablespoons oil, saute onions, ginger and fry for 1-2 minutes, add soya mince, soya sauce, egg, sherry, chilli sauce, tomato sauce, salt, and five spice powder.
Mix well and fry another 5 minutes.
Stir in cornflour mixture.
Remove and keep aside.
Wipe cucumber rings dry.
Fill the rings with seasoned mince.
Grease a baking dish, arrange stuffed cucumbers, over this pour the remaining oil.
Bake in preheated moderate oven until colour turns golden.
Sprinkle 4 tablespoons water, cook 5 minutes more.
Remove and serve hot.
Garnish with radish flowers.
NON-VEGETARIAN VERSION: Shanghai Stuffed Chicken Cucumber:
Use equal quantity of mince meat or chicken or minced shrimps instead of soya mince.
Follow the recipe as above.
Amount of chilli sauce can be increased or decreased as desired.