Cut paneer into two-inch long, half-inch wide and half-inch thick fingers. Wash, peel and finely chop garlic. Cut the spring roll wrappers into juliennes.
In a bowl mix garlic, sweet chilli sauce, lemon juice, white pepper powder, Ajinomoto, soy sauce, sugar and salt to taste. Apply this mixture liberally on paneer fingers and leave aside to marinate for fifteen minutes.
Mix in refined flour and cornstarch. Keep aside for ten minutes.
Spread spring roll wrapper julienne on a plat. Roll marinated paneer in them. Press well with your hand so that julienne stick to the paneer.
Heat sufficient oil in a wok, deep fry paneer fingers for two to three minutes on medium heat, turning frequently or until crisp and golden brown in colour.
Remove, drain onto an absorbent kitchen towel and serve hot with a sauce of your choice. |
