Seafood forms an integral part of the Goan cuisine, one that we enjoy throughout the week. My mother was innovative and came up with various delectable fish dishes. She made these prawn cutlets that are so simple, easy and tempting. Small prawns were used in combination with other spices to form round-shaped cutlets. They were shallow fried and served as a side with the main meal. If desired, they can be savoured as a snack or appetizer. The cutlet, composed of several whole prawns was scrumptious with every bite. We would definitely eat a couple or more, a family favourite.
Prawns are versatile with their own delicate flavour and available throughout the year. They are a great addition to any dish. A good source of protein, vitamins and minerals, prawns are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Prawns are versatile with their own delicate flavour and available throughout the year. They are a great addition to any dish. A good source of protein, vitamins and minerals, prawns are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
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Prawn Cutlets
(Yields 15)
Ingredients:
1/2 kg small prawns
1 large onion (chopped)
2 long green chillies (chopped)
1 heaped spoonful of chopped garlic
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons goan sambhar powder
juice of 1 lime
handful coriander leaves (chopped)
1 egg
1/2 cup rice flour
1/4 cup semolina
freshly cracked black pepper
oil for shallow frying
salt
Method:
Shell and devein prawns, wash, drain well and season with salt. Gently press the prawns to get rid of any excess moisture.
Transfer prawns into a bowl along with rest of the ingredients (except oil). Form into round patty and set aside.
Heat a skillet with some oil for shallow frying.
In batches, fry cutlets until crisp on the outside and prawns cooked. Drain on paper towels and serve hot.
Note:
(Yields 15)
Ingredients:
1/2 kg small prawns
1 large onion (chopped)
2 long green chillies (chopped)
1 heaped spoonful of chopped garlic
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons goan sambhar powder
juice of 1 lime
handful coriander leaves (chopped)
1 egg
1/2 cup rice flour
1/4 cup semolina
freshly cracked black pepper
oil for shallow frying
salt
Method:
Shell and devein prawns, wash, drain well and season with salt. Gently press the prawns to get rid of any excess moisture.
Transfer prawns into a bowl along with rest of the ingredients (except oil). Form into round patty and set aside.
Heat a skillet with some oil for shallow frying.
In batches, fry cutlets until crisp on the outside and prawns cooked. Drain on paper towels and serve hot.
Note:
- Goan sambhar powder can be replaced with one teaspoon of Everest Garam Masala Powder.
- For Goan Sambhar Powder recipe, click here.
