Step 1 Grate paneer and mash well. Add ginger, garlic, green chillies, onion, coriander leaves, soy sauce, white pepper powder, MSG, salt, potatoes and cornflour to the mashed paneer and mix thoroughly . Step 2 Divide the paneer mixture into sixteen equal portions. Roll each portion into a smooth ball and pierce the thicker side of a babycorn into the paneer ball. Step 3 Press the paneer ball lightly between your palms to secure it firmly on the babycorn. Heat sufficient oil in a wok, roll the prepared lollipops in flour, shake to remove excess flour and deep-fry for three to four minutes on medium heat, or until crisp and golden brown, turning occasionally. Drain on absorbent paper and serve hot with Sichuan sauce.