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Crispy Noodle-Laced Paneer

 INGREDIENTS:

For The Paneer:
  1. Indian Cottage Cheese (Paneer) 250 grams cut into 1'' cubes
  2. Ginger-Garlic Paste 1 tbsp
  3. Red Chili Sauce 1 tbsp
  4. Soy Sauce 1 tsp 
  5. Black Pepper Powder 1/2 tsp
  6. Salt to taste
  7. Oil 1 tbsp
For The Noodles:
  1. Hakka Noodles 150 grams (boiled until al dente, drained and cooled)
  2. Corn flour 2 tbsp
For The Slurry:
  1. All-purpose Flour: 3 tbsp
  2. Corn flour 2 tbsp
  3. Water and a pinch of salt 

METHOD:

Serving Size: 5-6

In a bowl, mix the paneer cubes with the ginger-garlic paste, chili sauce, soy sauce, pepper, 1 tbsp of oil and salt. Let them rest for 15-20 minutes.

Ensure the noodles are dry. Toss them gently with corn flour. This prevents them from sticking together and makes them extra crispy when fried.

In a bowl, whisk together the flour, corn flour, water, and salt until a thick, lump-free slurry forms.

Heat oil in a pan over medium heat. Dip a marinated paneer into the slurry, coating it lightly. 

Take a small bunch of noodles and wrap them around the paneer, spirally or randomly, until the paneer is well covered. Press the noodles gently with your palm so they stick firmly to the batter.

Slide the noodle-wrapped paneer into the oil. Fry until the noodles turn golden brown and crispy.

Garnish with toasted sesame seeds and chopped spring onion greens, and serve hot, paired with sweet chili sauce or Schezwan sauce.  



 

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