Delight your friends with this easy prawn cutlet recipe this weekend
This crispy and crunchy snack has a great flavour
Published 05.11.22, 06:34 AM
Image courtesy: Rinku’s Kitchen/Facebook
This prawn cutlet has two sunny sides:
a) You can keep them fry-ready and store.
b) You can make them with any type of prawn. So, without much ado, #trythistoday!
Ingredients:
- Prawns of your choice: 10-12 pieces
- Boiled and mashed potatoes: 4 large
- Finely chopped onions: 2 large
- Finely chopped green chillies: 3-4
- Finely chopped green coriander leaves: 3-4 tablespoons
- Ginger and garlic paste: 1 tablespoon
- Roasted cumin powder: 1 tablespoon
- Black pepper powder: 1 tablespoon
- Lemon juice: 1 tablespoon
- Red chilli powder: 1 teaspoon
- Garam masala powder: ½ teaspoon
- Turmeric powder: 1 teaspoon
- All purpose flour or maida: 3-4 tablespoons for filling, 8-10 tablespoons for coating
- Beaten eggs: 2
- Salt
- Sugar
- Vegetable oil
Recipe:
- Marinate the prawns with salt and turmeric powder
- Take mashed potatoes, chopped onions, coriander leaves, green chillies, ginger and garlic paste and all the masalas
- Mix well and make a semi-tight filling. If needed, add all purpose flour but be careful not to make the filling too tight
- If you have large prawns, take one each and cover it with the potato filling from all sides and give a shape. If you have taken small prawns, mix them with the filling and give a cutlet-like shape
- Heat enough oil to deep fry the prawn cutlets, dip each one in eggs and then in flour and fry on low to medium heat until light brown
- Serve hot with kasundi, ketchup or any dip of your choice
— Pooja Mitra
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