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30 May 2014,12:23 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix the cabbage, carrot and cauliflower in a bowl and thoroughly rub in one teaspoon of salt.
  • Add the spring onions, refined flour and corn flour. Mix thoroughly. Shape into lemon-sized balls.
  • Heat oil in a wok and deep-fry the vegetable balls in small batches over a medium heat for three to four minutes or until golden brown. Drain on absorbent paper.
  • For the sauce, heat oil in a pan and stir-fry the ginger and garlic for one minute. Add the celery and green chillies and stir-fry for one minute longer.
  • Add the soy sauce, sugar and salt to taste. Stir in the vegetable stock and bring to a boil.
  • Mix two tablespoons of corn flour with half a cup of water and stir into the hot stock. Cook, stirring continuously, for a couple of minutes or until the sauce starts to thicken.
  • Add the fried vegetable balls and vinegar and mix well.
  • Slit open the rolls and fill with the vegetable balls and sauce. Serve immediately.



  • 2medium carrot, grated
  • 1 small Cauliflower, grated
  • 5 medium spring onions with greens, chopped
  • 8 crusty bread rolls
  • 2 medium cabbage, grated
  • 100 grams refined flour
  • 100 grams cornflour
  • Salt to taste
  • Cooking oil for deep-frying


  • 4 tablespoons Cooking oil
  • 2-inch fresh ginger, chopped
  • 10  garlic cloves, chopped
  • 2-inch celery stalk, chopped
  • 6 green chillies, chopped
  • 4 tablespoons light soy sauce
  • 2 teaspoon sugar
  • 300 ml Vegetable Stock
  • 4 tablespoons corn flour
  • 2 tablespoon white vinegar
  • Salt to taste

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