Schezwan Paneer Skewers
with peas fried rice
The quantities provided above are averages only.
Ingredients
4 unit(s)
Bamboo Skewers
200 grams
Paneer
(Contains: Milk)
20 grams
Cornflour
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
250 grams
Pre-cooked Brown Rice
120 grams
Peas
½ sachet(s)
Ground Cinnamon
75 grams
Szechuan Paste
(Contains: Soya)
8 milliliter(s)
Chilli Oil
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Cooking steps
Soak the skewers (2 per person) in cold water to prevent them from burning
Halve and peel the red onion, then into 2cm chunks. Cut the paneer into 2cm cubes.
Halve the pepper and discard the core and seeds. Chop into 2cm cubes.
Peel and grate the garlic (or use a garlic press).
In a medium bowl, add the paneer, chilli oil, half the garlic, half the onion, half the bell pepper and half the cinnamon powder (per 2P). Toss to coat in the and season with salt and pepper.
Carefully thread the tossed paneer, bell pepper and onion onto the skewers (2 per person, use more if needed). Pop the cornflour onto a plate and season with salt and pepper.
Carefully coat the skewered paneer and veggies on all sides with the cornflour.
Place a large pan over medium-high heat with a good drizzle of oil. When the pan is hot add the skewers and fry for 8-10 mins, turning until golden brown on each side.
Once cooked, remove from the heat. Drizzle half the szechuan sauce over the skewers.
While the skewers cook, place a pot on medium-high heat with a drizzle of oil.
Add the remaining onion, bell pepper and garlic and fry until softened stirring occasionally, 4-5 mins. Stir through the remaining szechwan sauce, rice, peas and a splash of water.Mix well and allow to warm through for another 2-3 mins. Season to taste with salt and pepper.
Divide the stir fried rice between plates and top with the schezwan paneer skewers.
