Hakka Chilli Paneer Lettuce Cups

Ingredients

Paneer (cottage cheese) cut into cubes 200g

Oil, for deep frying

2 tbsp oil

1 tbsp garlic, minced

1 tbsp ginger, minced

50g white onion, finely chopped

3-4 green chillies, finely chopped

1 tbsp dark soy sauce

1 tbsp light soy sauce

Salt, to taste

½ tsp black pepper powder

½ tsp white pepper powder

2 tbsp cornflour/corn starch

1 tbsp refined flour

2 baby gem lettuce

Directions

1. Separate the baby gem lettuce leaves and soak in cold water.

2. Put paneer cubes in a bowl. Add 1 tablespoon refined flour, 1 tablespoon cornflour, salt, anda little cold water, add the paneer to the batter and mix well and ensure the cubes are lightlycoated.

3. Heat sufficient oil in a wok, gently add the cubes of paneer into the frying oil, separating them with a spoon or tong if they are getting stuck together. Fry for 2-3 mins until lightlycrispy, then drain on a paper towel.

4. Heat 2-3 tablespoons of oil in a wok. Sauté the chopped ginger and garlic, green chillies as they are slightly fragrant add in the chopped white onions and sauté further for another 2 minutes.

5. Add in the paneer and sauté for another minute be careful not to break them, add somewater (50-100ml) for the paneer to not stick to the pan.

6. Add the soy sauce mix, sprinkle the white and black pepper powder and toss it all on a high flame

7. Add ½ tablespoon of cornflour slurry, once mixed take it off the heat.

8. Pat dry the lettuce leaves and spread them on a plate, fill up the leaves with hot chilli paneer and they are ready to be served.

Notes

https://www.independent.co.uk/life-style/food-and-drink/recipes-fatt-pundit-indo-chinese-food-b2091102.html