麻豆约拍

Serves 4

Prep time 15 mins

Cooking time 10 mins

听

Ingredients

1 tsp cornflour

pinch salt

1 tsp plain flour

225g Paneer cut into 2cm cubes (Nige says, if needs be, substitute Halloumi)

3 tbsp sunflower oil

2 whole green chillies, sliced听

2 tsp crushed garlic

1 tsp white or Demerara sugar

1/4 tsp ground black pepper

1 tbsp malt vinegar

1 tbsp tomato ketchup

1 tbsp dark soy sauce

1 tbsp hot chilli sauce (Nige says, use听1/2 tablespoon if worried about excess chilli heat)

Method

Mix together the cornflour, salt & flour with 1 tbsp cold water to make a thin paste.

Coat the Paneer with the paste.

Heat the oil in a frying pan & lightly fry the Paneer cubes for 5 mins until golden.

Remove with a slotted spoon. Drain on kitchen paper & set aside.

In the same frying pan on a low heat, gently fry the chillies, garlic, sugar, black pepper, vinegar, tomato ketchup, soy & chilli sauce with 2 tbsp boiling water for a couple of mins.

Add the Paneer & mix well, smothering the cubes with the sauce. 听

Add the sliced onions. Cook for 2-3 mins.

Serve hot.

听

Nigel's Top Tips:

• When chopping & pressing lots of garlic, try not to handle it too much as you'll be reliving the experience for a day or two afterwards.

• By frying the Paneer over a medium to low heat, it maintains the soft texture of the cheese to avoid it becoming too chewy.

• When cooking, cover your frying pan with splatter guard (silicone or metal 拢10).