Seitan ‘Hot Wings’
16 April 2019
Ingredients
- 1 cup vital wheat gluten flour
- ¼ cup gram (chickpea) flour
- 1 cup of water
- Add any seasoning you like. Spicy soy flavours are good.
- Stock base (optional, the aromatic stock base from Essential Cuisine is good, just add water)
Instructions
- Make up about 2 litres of aromatic stock base to the recipe on the tub (40g to 1-litre brought to the boil).
- Mix together all the dry ingredients then add water and beat into a dough by hand or by machine, it comes together very quickly.
- Roll into a large sausage shape and cut into pieces.
- Squash each piece a little and drop into the simmering stock and cook for 45 minutes to an hour.
- Make a tempura batter and dip the pieces in and fry @ 180C for a few minutes until crispy. Toss in a hot sauce and serve.