Saturday, January 29, 2011

Chemmeen cutlets – Prawn / Shrimp cutlets

Two days back, I called my sister to greet her wedding anniversary. I asked her what special food she made. She gave me a long list – prawns cutlet, mutton stew, palappam
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!

  1. Prawns (Chemmeen) – 500gm
  2. Onion (finely chopped) – 2 nos
  3. Carrot (grated) – 1 no
  4. Potato (cooked and mashed) – 1 big
  5. Green chillies (finely chopped) – 2 nos
  6. Ginger paste – 1 tsp
  7. Black pepper powder – 1 tbsp
  8. Garam masala – 1 tbsp
  9. Salt – As required
  10. Egg – 1 no
  11. Bread crumbs – As required
  12. Oil – for deep frying

  1. Remove the shell of prawn and wash well.
  2. Cook it by adding salt and ¼ cup water.
  3. Drain any excess water and mince it.
  4. Heat 2 tbsp of oil in a pan and fry onion, green chillies and ginger.
  5. Add the prawns, grated carrot, pepper and garam masala and mix well.
  6. Saute occasionally and fry till the mixture is dry and flaky.
  7. When it cools add mashed potatoes and mix with out lumps
  8. Make small lemon shaped balls with the mixture.
  9. Take each ball in a palm and press with other to make an oval shape.
  10. Dip them first in beaten egg and roll in breadcrumbs.
  11. Deep-fry in very hot oil, till they turn dark brown in colour.
  12. Serve hot with tomato sauce and salad.


  1. mouth watering cutlets! Perfectly done!

  2. Looks like perfection! Beautiful. Blessings, Catherine

  3. Looks delish ..and so perfect ..I want to grab some :)

  4. Slurp, am just drooling here, crispy cutlets makes me hungry..