Crunchy prawn cutlets, a fabulous appetizer! When you are done with curry and dry preparations.
PRAWN CUTLETS
Ingredients
2 cups small prawns, cleaned and deveined
2 small onions, finely chopped
1 tsp ginger paste
2 tsps garlic paste
3-4 green chillies, chopped
4-5 tbsps chopped fresh coriander leaves
½ tsp red chilli powder
A pinch of turmeric powder
Salt to taste
1½ cups rice flour
¼ cup semolina (rawa)
Oil for deep frying
Green chutney to serve
Method
1. Put the prawns in a processor and process to a coarse mixture. Transfer into a bowl. Add onions, ginger paste, garlic paste, green chillies, 2-3 tbsps coriander leaves, red chilli powder, turmeric powder and salt and mix well.
2. Combine rice flour, semolina, remaining coriander leaves, and salt in another bowl.
3. Dip your palm in some water, take a portion of the prawns mixture and shape it into a ball. Flatten it lightly and shape it into a cutlet. Coat with the rice flour-semolina mixture.
4. Heat sufficient oil in a kadai. Gently slide in the cutlets a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Arrange the cutlets on a serving plate. Serve hot with green chutney.
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