Go back to


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!


  • 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


  • 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