3tablespoonsSichuan sauceor any other hot sauce like Sriracha + extra for serving
1teaspoonWhite Pepper Powder
½-3/4teaspoonSalt
4tablespoonsCorn flour
2tablespoonAll purpose flour / Maida
Oil for deep frying
Instructions
Add the carrots, beans and cabbage to a food processor and process very finely.
Take the mixture out in a bowl and add ginger, garlic, sichuan sauce, salt, white pepper, corn flour and all purpose flour and mix well. The veggies will start releasing liquid and you'll get a thick batter (like in the video above). Form into 1.5" long cylindrical fingers. Form all the fingers.
Heat oil for frying the fingers. The temperature should be between 325-350F (180C). Deep fry the fingers, making sure not to overcrowd the pan or the temperature of the oil will drop really fast. Fry till they are a deep golden brown, and then take them out on a tissue lined plate.
Serve immediately with sichuan sauce or ketchup on the side.