A spicy, moreish paneer appetiser from cookbook author Ashia Ismail-Singer.
Paneer is quite a bland source of protein usually dressed up with a spicy curry sauce. Using parmesan in the crumb gives a lovely, strong, nutty flavour that works well with paneer.
It is a perfect addition to a mezze or finger food platter. Serve with a chilli and mayo dipping sauce, or any other sauce that takes your fancy.
Serves 6-8 as an appetiser
- Cut paneer in sticks, lengthways, about 2cm thick.
- In a bowl, mix together the breadcrumbs, parmesan, salt and pepper.
- Dip each paneer stick into the beaten egg then coat in the crumb mix. Set aside.
- Heat a frying pan with just enough oil to cover the base. You want to shallow-fry the sticks until golden all over, turning with tongs.
- To make the dipping sauce, simply mix the mayonnaise in a small bowl with chilli sauce.
- Once all of the paneer sticks are fried, place them in a bowl with the chilli dipping sauce on the side. Sprinkle with chilli flakes and extra salt.
Recipe from The Laden Table: Recipes to share, infused with spice by Ashia Ismail-Singer. Published by Bateman Books, $60, out now.
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