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.

WhatsApp Image 2018-10-02 at 4.10.32 PM

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.

WhatsApp Image 2018-10-02 at 4.10.33 PM

Appetizers game on point !!

Author: Subalakshmi Sundar

Hi. I am the face behind The Petit Bite. People gathered around a table, good food, great company and fun conversations are the things that make me the happiest. This blog...

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