Spicyandhra

2 cups bean sprouts
6 dried black mushrooms
1/2 red bell pepper
1 medium carrot
2 ounces canned bamboo shoots
2 1/2 tablespoons oyster sauce
1 tablespoon low-sodium chicken broth or water
2 teaspoons light soy sauce
1 teaspoon sugar
Salt and/or freshly ground pepper to taste, optional
18 – 20 spring rolls wrappers
1 egg, lightly beaten
2 tablespoons oil for stir-frying
4 to 5 cups oil for deep-frying

PREPARATION:
Vegetable spring rolls directions:To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes).

Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside. Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool. To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.Heat oil for deep-frying, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce.

1 spring onion (white part only)
vegetable oil for deep frying
60 g water chestnut or bamboo shoots
200 g prawn meat
1 egg
2-3 tbsp cold water
9 slices white bread
3/4 cup white sesame seeds

In a food processor chop the spring onion and water chestnut or bamboo shoots. Add the prawn meat, egg and water. Grind to a smooth, light paste.
Spread prawns mixture evenly over each bread slice. Remove crusts and cut each slice into four triangles.
Dip into sesame seeds to coat evenly.
Heat oil in wok, deep-fry until light golden, then remove and drain.Serve hot with a sweet and sour or plum sauce.

Pakoras are a great Indian finger food, served at teatime and at drinks parties, and bought from street hawkers on buses and trains. Similar in principle to Japanese tempura, all manner of vegetables can be covered in the batter and deep-fried. Dip them into this Cilantro Relish or-believe it or not -ketchup!

Vegetables of your choice
1 sm. cauliflower
1 potato
1 sm. onion
Several fresh spinach leaves
1 lb. pea flour
1 tsp. chilli powder
1 tsp. powdered cumin seed
Salt
Oil
Cut all vegetables into small pieces. Mix the Gram flour with one cup of water, and add the vegetables. Add chilli powder, cumin seed, and season with salt to taste. Heat oil and drop vegetable mixture by tablespoons into hot oil. Deep fry at low heat, until brown. Remove from oil and drain on paper towels. Serve hot or cold.