Vermicelli Wrapped Paneer

Indians love paneer and that’s world knowledge now. Usually had in curries, starters or desserts, it’s as versatile as an ingredient can be. This is my¬†vegetarian answer to Goong Sarong (vermicelli wrapped shrimp). The dish is quite intriguing visually. In this case soft paneer wrapped in vermicelli and shallow fried to a crisp is a wonderful texture experience. It’s best had with a light salad as a starter (here i have served it with a red cabbage carrot slaw) or light lunch. Ketchup or our very own mint chutney make for the perfect condiment.

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Recipe :

Ingredients :

  • Rice Vermicelli
  • Paneer cut into strips
  • Carrots, julienne
  • Red Cabbage, julienne
  • Cucumber, julienne
  • 1 tbsp lemon juice
  • Salt to taste
  • Pepper to taste
  • 3 tbsp olive oil
  • Sesame seeds for garnish
  • 1 tbsp corn flour
  • 2 tbsp water

Method :

For The Vermicelli Wrapped Paneer :

  1. Soak rice vermicelli in water for 10 minutes and set them aside
  2. Combine corn flour and water to create a slurry.
  3. Cut paneer in to strips. Wrap the paneer in the vermicelli and seal the ends with a bit of corn flour mixture
  4. Place on a plate and allow to chill for 1 hour.
  5. Heat oil in a pan and slowly place the wrapped paneer. Partially cover the pan, to avoid splattering. Keep turning the paneer to make sure its evenly brown.
  6. Remove on to a kitchen towel lined plate and season immediately with salt and pepper.

For The Slaw :

  1. In a bowl add lemon juice and slowly whisk in olive oil to emulsify. Add salt and pepper to taste.
  2. In a bowl combine julienne of carrots, red cabbage, cucumber. Add the dressing and mix thoroughly
  3. Finish with a sprinkling of sesame seeds.

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Appetizers game on point !!

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