‘Oh… you made prawn cutlets!’ my mouth just watered. She expressed her concern that I did not put its recipe in blog. I said, ‘Hmm…usually they go into my stomach before a photo shoot…that’s the main reason…’
Any family have their own unique menu for a special occasion. For us a special feast won’t be complete without a cutlet served with tomato sauce and sallas (Kerala onion salad)! With a crisp crusty outside and a spicy soft inside it is a temptation for non-stop munching!
Beef was our usual ingredient for cutlets. Somehow dad disliked beef and stopped eating. Thereafter mom started making prawn cutlets to include him also, and it became a great hit in our family. The easy availability of prawns in our place boosted the trend.
When my sister said she is making prawn cutlets I couldn’t resist my craving. So I told my husband why we don’t celebrate Australia day (Jan 26th) with prawn cutlets! He had no hesitation as if we were both waiting for a reason!
- Prawns (Chemmeen) – 500gm
- Onion (finely chopped) – 2 nos
- Carrot (grated) – 1 no
- Potato (cooked and mashed) – 1 big
- Green chillies (finely chopped) – 2 nos
- Ginger paste – 1 tsp
- Black pepper powder – 1 tbsp
- Garam masala – 1 tbsp
- Salt – As required
- Egg – 1 no
- Bread crumbs – As required
- Oil – for deep frying
- Remove the shell of prawn and wash well.
- Cook it by adding salt and ¼ cup water.
- Drain any excess water and mince it.
- Heat 2 tbsp of oil in a pan and fry onion, green chillies and ginger.
- Add the prawns, grated carrot, pepper and garam masala and mix well.
- Saute occasionally and fry till the mixture is dry and flaky.
- When it cools add mashed potatoes and mix with out lumps
- Make small lemon shaped balls with the mixture.
- Take each ball in a palm and press with other to make an oval shape.
- Dip them first in beaten egg and roll in breadcrumbs.
- Deep-fry in very hot oil, till they turn dark brown in colour.
- Serve hot with tomato sauce and salad.