(PRAWN CUTLET)
While the Chinese are happy to dip their prawns in corn-starch, the Bengali version is doubly delicious because it coats the prawns in a spiced-up prawn mince.
Preparation time: 30 minutes
Serves: 6 pieces
6 prawn, headless with tail (approximately 120 gm)
200 gm prawn mince
25 gm onion, chopped
1 tsp green chilli, chopped
½ tsp ginger paste
2 tsp lemon juice
¼ tsp garam masala powder
250 gm breadcrumbs
4 eggs
Oil to fry
Salt to taste
1. |
Wash and clean the prawns. Drain and pat dry. |
2. |
Slit the prawns from the centre and devein. Flatten and marinate with salt, one-fourth tsp lime juice and ginger. Keep for 15 minutes. |
3. |
In a bowl, add the prawn mince, onions, green chillies, remaining lemon juice, and garam masala powder and adjust seasoning. Mix well. |
4. |
Divide the mixture into 6 equal portions. |
5. |
Take each prawn and wrap with prawn mince, and flatten with a wet palm. Roll them in breadcrumbs and shape like a cutlet with the back of a knife. |
6. |
Beat egg in a bowl. Dip the cutlet in the egg wash. |
7. |
Roll in the breadcrumbs again and shape well. |
8. |
Heat oil in a pan and fry the cutlets on medium heat till golden brown. |
9. |
Drain and serve hot. |