Gold coins in Hot & spicy Sauce is nothing but deep-fried goodness in a creamy sauce. They are fantastic appetizers too when the veg coins are tossed/coated in the same gravy that is thick and sprinkled with sesame & chilli flakes!
The sauce is hot & spicy sauce, balanced with honey and have a peppery taste from red and green bell peppers. Garlic and ginger is of course lingering taste but not over powering.
Recipe: I was inspired to make this after a wonderful dinner at Inchin’s Bamboo garden. We had the veg gold coins in Hot garlic sauce and loved it.
Serves: 2-3 people
Ingredients you will need:
For Fried gold coins:
4 cups of shredded/grated Carrot, Capsicum, Cauliflower, Potato and finely chopped French beans and Cabbage
1 tbsp Ginger-garlic paste
1 tsp Green chilli paste
2 tbsp of corn-flour mixed with 1/3 cup of water and more for binding
Salt & Pepper – to taste
Oil for deep-frying
3 Garlic pods
1/3 cup of Onion diced into 1″ square
1/2 cup Red & Green Capsicum, diced into 1″ square
2″ length Ginger, cut into thin strips
2 tbsp Soy Sauce
1 tsp Vinegar
1/8 tsp Aji-no-motto (MSG)
1 tbsp Red chilli sauce/paste (either works good!)
1 tbsp Corn Flour
1 tsp Honey (to balance out the hot and spicy flavor)
Salt & Pepper – to taste
Garnish: spring onion greens
In a mixing bowl, add the grated and finely chopped vegetables, Sprinkle salt and set aside for 10 minutes. Drain the excess water from the vegetables and add sprinkle 2 tbsp of corn flour and freshly crushed pepper. Add green chili, ginger & garlic paste, Mix well. Take a small portion and flatten it gently yet firmly to form like mini patties.
Heat oil for deep-frying in a pan and dissolve 2 tsp of corn-flour mixed with 1/3 cup of water. Once the oil is hot, gently dip the coins in the flour-water mixture and fry in the oil. Dipping them in corn flour-water mixture will give a crisp texture. Fry the veg coins till they turn golden brown. Remove onto absorbent paper and keep aside.
Note: If the veg coins are falling apart in oil or patty shape is not forming, dont panic or worry! It is because of excess water content, therefore add corn flour to the mixture (little at a time)
For the Sauce:
Heat oil in a pan to smoking hot and add finely chopped garlic. Give it a quick stir for less than half a minute and add diced onions and bell peppers. Sprinkle a pinch of salt. Stir fry the onions-peppers on high heat for a minute or two till the edges start to brown.
Stir in ginger cut in strips and stir fry for a minute on high flame.
Add soya sauce, vinegar, aji-no-motto (MSG), red chilli sauce, and stir fry for a minutes on high flame.
Dissolve 1 tbsp corn-flour in 1.5 cups of water (If there is any remaining corn flour-water mixture used for dipping the patties before frying, mix in that too.)
Next pour corn flour-water mixture and mix in honey. Add freshly ground pepper and salt to taste (Remember to taste the dish before adding salt as the soy sauce has some salt in it.). Reduce the heat to medium and let it cook for 6-7 minutes. The gravy will start to thicken.
Turn off the heat and let it rest for 5 minutes for all the flavors to blend well. This is the right time to check the consistency of the sauce as the sauce will thicken up. If you find the gravy too thin, add ½ – 1 tbsp of corn flour/starch dissolved in ¼ cup of water. And similarly add little more water if you find the gravy too thick.
Add the fried gold coins and give a quick stir (very gently) for the sauce to coat them. If the gold coins are added to the sauce when it is boiling, they tend to break. Add them after the sauce is removed from fire.
Garnish with spring onion greens and serve this delicious Gold coins in hot & spicy sauce with fried rice/noddles of your choice.
The Gold coins in hot & spicy sauce can also be served as a soup by reducing the corn flour and adding a cup or two of vegetable stock to make it little thin.