Air fryer recipe · Starters
Paneer Satay with Peanut Dip
Lemongrass-scented paneer skewers paired with a creamy, nutty peanut satay sauce.
- 26 minTotal time
- 185°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 315kcal
- 17.2 gprotein
- 3.7 gcarbs
- 26.1 gfat
- 1.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer strips250 g
- Coconut milk1/4 cup
- Peanut butter2 tbsp
- Turmeric1/2 tsp
- Lemongrass paste1 tsp
- Soy sauce1 tbsp
Method
Marinate in coconut
Whisk the coconut milk with turmeric, lemongrass paste, half the soy sauce and a pinch of salt, then coat the paneer strips in it. Let them marinate for 15 minutes so the gentle Southeast Asian aromatics soak in.
Whip up the peanut dip
Stir the peanut butter with the remaining soy sauce, a splash of warm water and a little of the leftover marinade until smooth and pourable. Adjust with a pinch of sugar and chilli to balance salty, sweet and spicy.
Skewer the strips
Thread each marinated paneer strip lengthwise onto a soaked skewer so it lies flat and cooks evenly. Brush off excess marinade so the surface can crisp rather than steam.
Air-fry the satay
Arrange the skewers in a single layer and air-fry at 185C for 12 minutes, turning halfway for even colour. Serve the warm skewers alongside the peanut dip, finishing with crushed peanuts and a squeeze of lime.
