Paneer chips with chilli mayo

Photo: www.moodew.co.nz

Ingredients

• 200g paneer
• 1 Cup Plain Flour
• ​2 Eggs
• 1 Cup Panko Breadcrumbs
• Pinch of cayenne Pepper
• Salt & Pepper
• Oil for frying
• Sweet Chill Mayo Sauce
• 2 Egg Yolks
• 2 Tsp Vinegar
• 1 Cup of Oil (use a neutral flavour oil like canola)
• 1/3 Cup Sweet Chilli Sauce

Method

Place the egg yolks and vinegar in a food processor, using the cutting blade attachment, turn onto high speed and slowly add the oil in a slow steady stream until thick. Season to taste with salt and pepper and add the sweet chilli sauce. Add a little cold water to thin the mayo to a nice dipping consistency. Keep the mayonnaise in the fridge whilst you make your fingers.

Cut paneer into fingers 5cm long by 1cm. 

Arrange the ingredients you'll need for the crumb coating, place the flour on a large plate. Crack the eggs into a bowl and use a fork to lightly whisk. Place the breadcrumbs on a separate plate and season both the flour and bread crumbs with salt and pepper and a pinch of cayenne.

Start by coating the paneer fingers in flour and then the egg and finally into the panko breadcrumbs. Set aside on a clean plate or tray and continue to crumb the rest of the fingers. Chill in the fridge for 20 minutes.

Heat deep fryer to 180C or use a deep saucepan on the stove with a thermometer suitable for deep frying. 

Drop your fingers into the hot oil and fry until golden and crispy. This will only take a couple of minutes. Drain on paper towel or a clean tea towel. Season with extra salt if needed.

Serve whilst hot with your sweet chilli mayonnaise dipping sauce.