400 g (14 oz) Prawns, cleaned, deveined,finely chopped
1 tsp (2 g) Cumin (Jeera) seeds
1 tsp Dry red chillies (sookhi lal mirch)
1/2 tsp (1 g) Green cardamom (choti elaichi), powdered
4 tsp (24 g) Ginger (adrak), chopped
1 tbsp (15 g) Green chillies, chopped
Salt to taste
2 Eggs, whisked
1/2 cup (60 g) 2 oz Breadcrumbs
Vegetable oil for deep-frying
1 tsp (2 g) Cumin (Jeera) seeds
1 tsp Dry red chillies (sookhi lal mirch)
1/2 tsp (1 g) Green cardamom (choti elaichi), powdered
4 tsp (24 g) Ginger (adrak), chopped
1 tbsp (15 g) Green chillies, chopped
Salt to taste
2 Eggs, whisked
1/2 cup (60 g) 2 oz Breadcrumbs
Vegetable oil for deep-frying
method
1. Broil the cumin seeds, dry red chillies, and green cardamom. Grind to a powder and keep aside.
2. To the prawns, add ginger, green chillies, and salt. Add the powdered mixture and mix well.
3. Shape the mixture into small even rounds; flatten and keep aside.
4. Heat the oil in a pan; dip each round in the egg, coat with breadcrumbs and deep-fry until golden brown in colour. Remove and drain the excess oil on absorbent kitchen towels.
5. Serve hot.
2. To the prawns, add ginger, green chillies, and salt. Add the powdered mixture and mix well.
3. Shape the mixture into small even rounds; flatten and keep aside.
4. Heat the oil in a pan; dip each round in the egg, coat with breadcrumbs and deep-fry until golden brown in colour. Remove and drain the excess oil on absorbent kitchen towels.
5. Serve hot.
serving amount
serves: 4
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