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

TO GARNISH
Lettuce
Mint leaves

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.

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.

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.

“Thai Vegetarian Cooking”