Chilli paneer

Method

1. Tip the paneer, plain flour and half the cornflour into a bowl. Add a splash of cold water to create a thick batter, mixing the paneer cubes well so they’re completely coated.
2. Pour the oil into a wok over a high heat – it’s ready when a drop of the batter sizzles and hardens instantly. Carefully add the paneer, working in batches
   if needed, and gently separating the pieces with a spoon or tongs if they stick together. Fry for 2-3 minutes until just crisp, then drain on kitchen paper.
3. Pour away most of the oil, leaving 2-3 tbsp in the wok. Put it back over a medium-high heat and add the garlic, ginger and chillies. Cook for a minute until fragrant, then add the onion and spring onions and continue to stir-fry for another 2 minutes.
4. Return the paneer to the wok, tossing gently and cooking for 1 minute (be careful not to break them). Add 50-100ml water to the wok to prevent them sticking, followed by both soy sauces and both peppers. Turn up the heat to high and toss well to combine.
5. Mix the remaining 1 tbsp cornflour with a splash of water to create a slurry, then add a splash of it to the wok. Stir it into the liquid to thicken it, then remove from the heat.
6. Drain and pat dry the lettuce leaves, then arrange them on a platter. Fill the leaves with the paneer mixture and serve immediately, sprinkled with microcress (if you like).