Prawn Cutlet
Crispy on the outside, succulent on the inside, these Bengali-style prawn cutlets are a classic appetizer. Minced prawns and spiced potatoes are coated in breadcrumbs and fried to golden perfection. A perfect tea-time snack!
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Cutlet Filling
- b.Heat 1 tbsp of vegetable oil in a pan over medium heat.
- c.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw aroma disappears.
- e.Add the minced prawns, turmeric powder, and red chili powder. Cook for 3-4 minutes, stirring continuously, until the prawns turn pink and are cooked through. Do not overcook.
- f.Transfer the cooked prawn mixture to a large bowl. Add the mashed potatoes, garam masala, chopped coriander leaves, and salt.
- g.Mix everything thoroughly to form a uniform mixture. Allow it to cool completely to room temperature. This step is crucial to prevent the cutlets from breaking.
- 2
Step 2
- a.Shape and Coat the Cutlets
- b.Once the mixture is cool, divide it into 8 equal portions.
- c.Lightly grease your palms and shape each portion into an oval or round patty (cutlet), about 1/2-inch thick.
- d.In a shallow bowl, whisk together the all-purpose flour and 1/2 cup of water to create a thin, lump-free slurry.
- e.Spread the breadcrumbs evenly on a separate plate or tray.
- f.Carefully dip one cutlet at a time into the flour slurry, ensuring it is fully coated on all sides.
- g.Immediately transfer the slurry-coated cutlet to the breadcrumbs. Gently press and roll until it's evenly coated. Shake off any excess.
- h.Place the coated cutlets on a plate. You can refrigerate them for 15-20 minutes to help them set, which makes frying easier.
- 3
Step 3
- a.Shallow Fry the Cutlets
- b.Heat the remaining vegetable oil in a wide, heavy-bottomed pan over medium heat. The oil should be about 1/2-inch deep.
- c.To check if the oil is ready, drop a small piece of breadcrumb into it; if it sizzles and rises to the top, the oil is hot enough.
- d.Gently slide 3-4 cutlets into the hot oil, ensuring not to overcrowd the pan.
- e.Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
- f.Using a slotted spoon, carefully remove the fried cutlets and place them on a plate lined with paper towels to absorb any excess oil.
- 4
Step 4
- a.Serve
- b.Serve the Prawn Cutlets hot with a side of Bengali kasundi (mustard sauce), tomato ketchup, or a fresh mint chutney.
- c.Garnish with onion rings and a wedge of lemon, if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato and prawn mixture is completely cool before shaping. A warm mixture will cause the cutlets to fall apart during frying.
- 2For an extra crispy coating, double-coat the cutlets: dip in slurry, then breadcrumbs, back into the slurry, and finally into the breadcrumbs again.
- 3Do not overcook the prawns initially, as they will cook further during frying. Overcooked prawns become tough and rubbery.
- 4Fry the cutlets on a steady medium heat. If the oil is too hot, the outside will burn before the inside is heated through. If it's not hot enough, they will absorb too much oil.
- 5You can prepare and coat the cutlets ahead of time and refrigerate them for up to 4 hours before frying.
- 6These cutlets freeze well. Arrange the uncooked, coated cutlets on a tray and freeze until solid. Transfer to a freezer-safe bag. Fry directly from frozen, adding 2-3 extra minutes to the cooking time.
Adapt it for your goals.
Coating
For a different texture, use panko breadcrumbs for a lighter, airier crunch, or crushed cornflakes for a super crispy finish.
FillingFilling
Add 1/4 cup of finely chopped vegetables like carrots, peas, or bell peppers to the prawn mixture for extra nutrition and flavor.
Spice BlendSpice Blend
For a more authentic Bengali flavor, add 1/2 teaspoon of 'bhaja moshla' (a roasted spice mix of cumin, coriander, and red chili) to the filling.
Binding AgentBinding Agent
If your mixture feels too loose, add 1-2 tablespoons of breadcrumbs or roasted gram flour (besan) to the filling to help it bind better.
Why this is on our healthy list.
Excellent Source of Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle growth.
Rich in Omega-3 Fatty Acids
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Provides Key Minerals
This dish offers important minerals like selenium from prawns, which acts as a powerful antioxidant, and potassium from potatoes, which helps regulate blood pressure.
Frequently asked questions
One serving, which consists of two prawn cutlets, contains approximately 300-350 calories. This is an estimate and can vary based on the size of the cutlets and the amount of oil absorbed during frying.