This simple and easy recipe
uses shallow fried paneer cubes to improve the flavor and texture of curry.
Not exact matches
Slats in the steel allow grease and oil to drip through when you're
using it to lift
shallow -
fried foods, and a flexible build allows you to maneuver easily and get proper leverage even in a crowded pan.
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I
use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for
shallow frying
The secret to making them easily is to
use a deep, heavy sauce or soup pan (two - quart) rather than a
shallow frying pan.
I
used gluten - free breadcrumbs to help the mixture bind and I decided to bake them rather than
shallow fry them.
You can also
use it for
shallow frying, sautéing (it's a great substitute for woks), and baking.
- cut the banana in 1/2 vertically a and
shallow fry in the coconut oil - place 1/2 of the baked banana in a serving cup - scoop the ice - cream to the side of the banana - drizzle with the extra honey (if
using) and the dusting of cinnamon and top with the pecan nuts
Leave it for a couple of hours in the fridge and then
shallow fry it or
use it in a stir
fry.
You can
use this oil in most of your cooking or
shallow frying; and in baking and sweet products.