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Korean Style Cheese Sticks
| Main ingredients | Mozzarella cheese block, Chicken sausages, Refined flour, Baking powder, Castor sugar, Crushed black peppercorns, Eggs, Milk, Panko breadcrumbs, Oil, Tomato ketchup, Mustard paste, Fresh parsley |
| Cuisine | Korean |
| Course | Snacks and starters |
| Prep time | 30-35 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 300 grams mozzarella cheese block
- 2-3 chicken sausages
- 2 cups refined flour + for coating
- 1 teaspoon baking powder
- Salt to taste
- 2 teaspoons castor sugar
- Crushed black peppercorns to taste
- 2 eggs
- 2 cups milk
- Panko breadcrumbs for coating
- Oil for deep frying
- Tomato ketchup for drizzling
- Mustard paste for drizzling
- Chopped fresh parsley for garnish
Method
- To make the batter, take refined flour in a large bowl, add baking powder, salt, castor sugar, crushed black peppercorns and mix well. Break eggs into the bowl and whisk well. Pour milk in two batches and whisk till a smooth batter is formed. Transfer into a cylindrical jar and set aside for 10-15 minutes.
- Meanwhile, cut mozzarella cheese block into 2-3 inch thick strips. Cut the chicken sausages in half.
- Skewer the chicken sausage and a mozzarella cheese strip on to satay stick. Coat each prepared stick with refined flour and dust off the excess.
- Dip the stick in the prepared batter and coat it well. Coat this with the panko breadcrumbs till well coated from all sides.
- Heat sufficient oil in a kadai. Gently slide in the prepared sticks, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the sticks on a serving plate, drizzle tomato ketchup and mustard paste. Garnish with parsley and serve hot.
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