indianMediumnon vegetariandairy freenut free

Prawn Cutlet

Name: Prawn Cutlet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: indian
Ingredients: 400 g prawn (cleaned, shelled, deveined, finely chopped); 250 g potato (medium, boiled and mashed); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 4 pcs garlic (cloves, minced); 1 pinch black pepper; 1 pinch garam masala; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice; 1 pcs egg (beaten); 1 cup bread crumbs (divided); 0.5 cup oil (for shallow frying)

RATING

4.6/5(185)

TASTE SCORE

9/10

Crisp, golden prawn cutlets with a soft, spiced center make a satisfying Indian snack or side. Minced prawns, potato, onion, ginger, and green chili come together in patties that fry up beautifully.

PREP

25m

COOK

20m

SERVES

1 PIECE

256 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the cutlet mixture.
1.Keep the chopped prawn, mashed potato, onion, green chili, ginger, garlic, coriander leaves, lemon juice, egg, bread crumbs, salt, black pepper, garam masala, and turmeric ready.
2.Set aside 2 tbsp bread crumbs for the filling if the mixture needs tightening.
3.Keep the remaining bread crumbs in a shallow plate for coating later.
saute · ~8 min
Cook the prawn masala.
1.Heat 1 tbsp oil from the measured oil in a pan over medium heat.
2.Add onion, green chili, ginger, and garlic. Cook until the onion softens and smells sweet, about 4 minutes.
3.Add prawn, turmeric powder, black pepper, garam masala, and salt. Cook for 3 to 4 minutes until the prawn turns opaque and any moisture dries out.
4.Turn off the heat and cool the mixture slightly.
TIPCook the prawn just until dry and opaque so the filling stays juicy, not rubbery.
mix · ~7 min
Mix and shape the cutlets.
1.Transfer the cooled prawn mixture to a bowl.
2.Add mashed potato, coriander leaves, and lemon juice. Mix well until the mixture holds together.
3.If the mixture feels loose, mix in the reserved bread crumbs 1 tbsp at a time.
4.Divide into 8 portions and shape each one into an oval cutlet.
assemble · ~4 min
Coat the cutlets.
1.Dip each cutlet lightly in the beaten egg.
2.Roll it in the remaining bread crumbs and coat all sides evenly.
3.Place the coated cutlets on a plate and press gently so the crumbs stick well.
rest · ~10 min
Rest the coated cutlets.
Let the coated cutlets sit for 10 minutes so they firm up and hold their shape better while frying.
TIPA short rest helps the crumb coating stay on and prevents cracking in the pan.
fry · ~10 min
Shallow fry the cutlets.
1.Heat the remaining oil in a frying pan over medium heat.
2.Place the cutlets in the hot oil without crowding the pan.
3.Fry for 2 to 3 minutes per side until deep golden and crisp.
4.Lift out and drain briefly on a plate.
TIPKeep the heat medium so the crust turns crisp before the crumbs darken too fast.
serve
Serve the prawn cutlets hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the prawn mixture until the pan looks almost dry; excess moisture makes the cutlets split while frying.
2
Cool the prawn masala before mixing with potato, or the mash turns sticky and harder to shape neatly.
3
If the mixture feels soft, chill the shaped cutlets for 15 to 20 minutes before crumb coating.
4
Press the bread crumbs onto the oval cutlets firmly so the coating stays intact during shallow frying.
5
Fry in batches with space around each cutlet; overcrowding drops the oil temperature and softens the crust.
6
Turn only after the underside is deep golden, otherwise the cutlets can crack before the coating sets.
7
These can be shaped and crumb-coated a few hours ahead; refrigerate on a tray and fry just before serving.