Air fryer recipe · Starters
Schezwan Paneer Cubes
Indo-Chinese paneer tossed in a punchy garlicky schezwan glaze with a slow-building heat.
- 20 minTotal time
- 195°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 505kcal
- 33.9 gprotein
- 8.4 gcarbs
- 37.4 gfat
- 1.5 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer cubes250 g
- Schezwan sauce3 tbsp
- Soy sauce1 tsp
- Spring onion2 stalks
- Cornflour1 tbsp
- Sesame oil1 tsp
Method
Pre-glaze the cubes
Toss the paneer cubes with 2 tbsp of the schezwan sauce, the soy sauce and the cornflour until lightly coated. The cornflour helps the glaze cling and gives a faint crisp edge once the cubes hit the heat.
Rest briefly
Let the coated cubes sit for 10 minutes so the schezwan flavour sinks into the surface. Meanwhile chop the spring onion, keeping the whites and greens apart so you can layer their flavour at two stages.
Arrange in the basket
Brush the basket lightly with sesame oil and lay the cubes out in a single layer. Scatter the spring onion whites among them so they soften and turn sweet and mild in the dry heat.
Air-fry and finish glazing
Air-fry at 195°C for 12 min, shaking once midway for even colour. As soon as they come out, toss the hot cubes with the last spoon of schezwan sauce and the spring onion greens so the glaze turns glossy and clings.
