Air fryer recipe · Snacks
Air-Fryer Schezwan Momos
Fiery garlic-chilli coated momos with a sticky red glaze and a numbing Sichuan kick.
- 18 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 40kcal
- 0.6 gprotein
- 1.8 gcarbs
- 3.7 gfat
- 0.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Steamed veg momos12 pieces
- Schezwan chilli paste3 tbsp
- Garlic, minced1 tbsp
- Soy sauce and vinegar1 tbsp
- Sichuan pepper, crushed1/2 tsp
- Oil1 tbsp
Method
Make a glaze
Whisk the schezwan paste, minced garlic, soy sauce, vinegar and crushed Sichuan pepper into a thick, clingy sauce. Loosen it with only a teaspoon of water if it is too stiff to coat, or it will slide off.
First crisp
Brush the steamed momos with oil and air-fry at 190°C for 6 minutes so the skins firm up. Crisping them before you add the sauce keeps the glaze from soaking in and turning the wrappers soggy.
Toss in glaze
Tip the warm momos into a bowl and fold them gently through the schezwan glaze until they turn evenly red. Use a soft spatula and a light hand so the thin wrappers do not tear and spill their filling.
Garnish ready
Scatter a pinch more crushed Sichuan pepper over the coated momos for extra aroma and colour. Let them sit for one minute so the glaze settles and grips the surface before they go back in for the final crisp.
Final air-fry
Return the glazed momos to the basket and air-fry at 190°C for 5 min until the sauce turns sticky and lightly charred. Watch the last minute closely so the sugars in the glaze do not tip over into burnt.
