Prawn Cutlet

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   serve

   Serve the prawn cutlets hot.

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