400 g (14 oz) Prawns / Shrimps, shelled, chopped
2 Onions, medium-sized, finely chopped
1 tbsp (24 g) Ginger (adrak), chopped
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste
1 tsp (5 ml) Lemon (nimbu) juice
1 cup (120 g) 4 oz Breadcrumbs
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Black pepper (kali mirch) powder
1 cup (120 g) 4 oz Dried breadcrumbs
Vegetable oil for frying
2 Onions, medium-sized, finely chopped
1 tbsp (24 g) Ginger (adrak), chopped
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Salt to taste
1 tsp (5 ml) Lemon (nimbu) juice
1 cup (120 g) 4 oz Breadcrumbs
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Black pepper (kali mirch) powder
1 cup (120 g) 4 oz Dried breadcrumbs
Vegetable oil for frying
method
1. Mix together the prawns / shrimps, onions, ginger, green chillies, green coriander, salt, lemon juice, breadcrumbs, turmeric powder, black pepper, and egg. Knead well.
2. Divide the mixture into 8 portions and shape them into flat round cutlets.
3. Coat the cutlets in dried breadcrumbs and brush off the excess.
4. Heat the oil in a wok (kadhai) till it starts smoking. Lower the cutlets gently into the oil and fry until golden brown, crisp and cooked through on each side.
5. Serve at once.
2. Divide the mixture into 8 portions and shape them into flat round cutlets.
3. Coat the cutlets in dried breadcrumbs and brush off the excess.
4. Heat the oil in a wok (kadhai) till it starts smoking. Lower the cutlets gently into the oil and fry until golden brown, crisp and cooked through on each side.
5. Serve at once.
serving amount
serves: 4
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