EVO Peri Peri Fingers

8-10 EVO boiled egg patties, cut into thick strips
¼ cup Peri Peri Sauce
½ cup all-purpose flour
¾ cup plant-based milk of choice (almond preferred)
2 tbsp garlic paste
1 tsp Kashmiri red chilli powder
Salt to taste
Pepper powder to taste
1 cup panko bread crumbs
Oil, to deep-fry
Ingredients for the Dip 
2-3 tbsp vegan mayonnaise
½ tbsp minced garlic
1 tbsp dill leaves
Salt to taste
Black pepper powder to taste
In a bowl, add in Peri-Peri Sauce, all-purpose flour, plant-based milk, garlic paste, Kashmiri red chilli powder, salt, and black pepper powder along with some water to form a thick batter
Dip the EVO Boiled Egg White strips in the batter and coat in the panko bread crumbs till evenly coated and covered

Note: Make sure the batter is thick and forms an even coating to hold the panko breadcrumbs in place
Freeze the fingers for 30 minutes
Meanwhile, prepare the dip by mixing all ingredients together in a bowl & refrigerate before use.
Heat oil in a kadhai, deep-fry the frozen fingers till golden brown, and drain on an absorbent paper. 
Serve immediately.  

Chefs Tip: If you are someone who consumes yogurt or vegan curd, feel free to use hung curd made from the same in place of the vegan mayonnaise for a much creamier dip!