cook

Delight your friends with this easy prawn cutlet recipe this weekend

This crispy and crunchy snack has a great flavour

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