Masterchef inspired Crispy Paneer Kataifi Rolls

Ingredients

• 200 g Paneer (cut into cubes, then whipped to a smooth consistency)
• 50 ml Heavy Cream (for whipping the paneer)
• 12 pieces Curry Leaves (fresh, fried until crisp)
• 2 tbsp Oil (neutral oil for frying curry leaves)
• 150 g Prawns (peeled, deveined, roughly chopped)
• 200 ml Coconut Milk (full‑fat for richness)
• 2 tbsp Grated Coconut (fresh or desiccated)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (freshly grated)
• 1 piece Green Chili (finely chopped, seeds removed for less heat)
• 2 tbsp Hot Honey (store‑bought or homemade (honey + a pinch of chili flakes))
• 1 tsp Chili Flakes (for hot honey and garnish)
• 100 g Kataifi Pastry (shredded phyllo, homemade by pulling apart filo sheets)
• 30 g Unsalted Butter (melted, for tossing kataifi)
• 1 tbsp Sugar (lightly caramelized with butter for kataifi)
• 1 small Bell Pepper (julienned, for garnish)
• to taste Salt
• 1 tsp Lemon Juice (adds brightness to the sauce)

Instructions

1. Prepare Homemade Kataifi

   Lay parchment on a baking tray, toss the kataifi strands with melted butter and sugar, then bake at 180°C for 12 minutes until golden and crisp, stirring halfway.

   Time: PT15M

   Temperature: 180°C

2. Whip the Paneer

   In a food processor, blend paneer with heavy cream until smooth and airy, scraping sides as needed. Season with a pinch of salt.

   Time: PT5M

3. Fry Curry Leaves

   Heat oil in a skillet over medium heat, add curry leaves and fry until crisp (about 30 seconds). Remove with a slotted spoon onto paper towel.

   Time: PT5M

4. Make Coconut Prawn Sauce

   In a saucepan, sauté garlic, ginger, green chili, and the fried curry leaves for 1 minute. Add prawns and cook 2‑3 minutes until pink. Stir in coconut milk, grated coconut, lemon juice, and salt; simmer 8 minutes until slightly thickened.

   Time: PT12M

5. Assemble the Starter

   Place a mound of whipped paneer on each serving plate, top with a spoonful of coconut prawn sauce, sprinkle the crispy fried curry leaves, add a drizzle of hot honey mixed with chili flakes, and garnish with julienned bell pepper and a few pieces of golden kataifi.

   Time: PT8M

6. Final Presentation

   Arrange the plates on a serving platter, optionally sprinkle fresh coriander leaves for color, and serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g