Fried Prawn Cutlets Recipe

Fried Prawn Cutlets are savory seafood patties made with finely chopped prawns, mashed potatoes, fresh herbs, and aromatic Indian spices.

The mixture is shaped into compact patties, coated with breadcrumbs, and shallow fried for a satisfying appetizer or tea time snack.

The prawns bring a delicate seafood flavor, while potatoes give the cutlets a soft, cohesive center. Ginger, garlic, green chili, cilantro, mint, and warm spices add layers of savory seasoning, with breadcrumbs providing a crisp exterior.

What Makes This Dish Worth Trying

• Simple Preparation: The filling comes together in one mixing bowl after the prawns are processed.
• Easy to Portion: Dividing the mixture into 10 portions creates evenly sized cutlets.
• Useful Leftover Potatoes: Boiled potatoes provide structure and make the mixture easy to shape.
• Shallow-Fried: The cutlets cook in a modest amount of oil rather than requiring deep frying.
• Party Friendly: Small patties are easy to arrange on an appetizer platter.
• Beginner Accessible: The shaping and frying process requires only a few basic techniques.

Ingredient Insights and Swaps

1. Raw Prawns: Use peeled and deveined prawns and chop them coarsely rather than turning them into a paste. This helps maintain some texture in the finished cutlets.
2. Potatoes: Boiled and mashed potatoes bind the mixture and give the patties their soft interior. Mash them thoroughly to avoid large pieces.
3. Fresh Herbs: Cilantro and mint add freshness to the spice mixture. Finely chop both so they distribute evenly.
4. Gram Flour: Gram flour helps absorb moisture and provides structure. Add a little more only if the mixture is too sticky to shape.
5. Soaked Bread: The squeezed bread helps bind the ingredients without adding excess moisture. Squeeze it thoroughly before mixing.
6. Kashmiri Red Chili Powder: This provides color and a mild chili character. Adjust the quantity only if you prefer a different level of heat.

Fried Prawn Cutlets

These Fried Prawn Cutlets are crisp, golden, and packed with juicy prawns, fluffy potatoes, fresh herbs, and warm Indian spices. The mixture is shaped into tender little patties, coated in breadcrumbs, and shallow-fried until beautifully crunchy on the outside. They make a delicious seafood appetizer, tea-time snack, or party starter.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 10

Course: Appetizer

Cuisine: Indian

Calories: 165

Ingredients Equipment Method

Ingredients

  

• 10 ounces 300 g raw prawns, peeled, deveined, and finely chopped
• 2 medium potatoes boiled, peeled, and mashed
• ¼ cup finely chopped onion
• 2 tablespoons fresh cilantro finely chopped
• 2 tablespoons fresh mint finely chopped
• 1 green chili finely chopped
• 1 tablespoon fresh ginger chopped
• 1 tablespoon garlic chopped
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ teaspoon roasted cumin powder
• ½ teaspoon chaat masala
• 1 tablespoon fresh lime juice
• 2 tablespoons gram flour
• 2 tablespoons breadcrumbs plus more for coating
• 1 slice white bread soaked briefly and squeezed dry
• ½ teaspoon salt or to taste
• 3 tablespoons neutral oil for shallow frying

Equipment

• Food processor
• Large mixing bowl
• Skillet or frying pan
• Shallow bowl
• Spatula
• Paper towels

Method

 

1. Add the prawns, ginger, garlic, green chili, mint, cilantro, and onion to a food processor. Pulse briefly until the mixture is coarsely chopped but not turned into a smooth paste.
   
2. In a large bowl, combine the mashed potatoes with Kashmiri chili powder, turmeric, garam masala, cumin powder, chaat masala, lime juice, and salt.
   
3. Add the prawn mixture, squeezed bread, gram flour, and breadcrumbs to the potatoes. Mix until everything is evenly combined and the mixture is firm enough to shape. Add a little more gram flour if it feels too sticky.
   
4. Divide the mixture into 10 portions and shape each one into a round, slightly thick patty. Coat each cutlet evenly with breadcrumbs, gently pressing them onto the surface.
   
5. Heat the oil in a skillet over medium heat. Once hot, carefully place a few cutlets in the pan without overcrowding them.
   
6. Shallow-fry the cutlets for about 4 to 5 minutes per side, turning gently, until they are crisp and golden brown and the prawns are fully cooked.
   
7. Transfer the finished cutlets to a paper towel-lined plate to drain. Serve hot with lime wedges, green chutney, or your favorite dipping sauce.
   

Nutrition Information

Nutrition values are approximate and can vary depending on the size of the prawns, potatoes, breadcrumbs, and amount of oil absorbed during frying.

Common Mistakes to Avoid

• Over-Processing the Prawns: Turning the prawns into a smooth paste can make the mixture overly dense.
• Skipping the Bread Squeeze: Excess water from the soaked bread can make the mixture difficult to shape.
• Using a Wet Mixture: If the mixture is sticky, add a little more gram flour as directed.
• Making Uneven Patties: Different thicknesses can cause some cutlets to cook faster than others.
• Overcrowding the Skillet: Too many cutlets at once can interfere with even browning.
• Turning Too Often: Handle the patties gently and avoid repeatedly flipping them while they cook.

Flavor Twists Worth Trying

• Extra Spicy: Add more finely chopped green chili for additional heat.
• Citrus Forward: Increase the lime element slightly for a brighter variation.
• Herb Rich: Add a little extra cilantro or mint to emphasize the fresh herbs.
• Curry Leaf Version: Finely chop fresh curry leaves and mix them into the filling.
• Peppery Cutlets: Add freshly ground black pepper for a sharper spice note.
• Coconut Twist: Mix in a small amount of finely grated coconut for a coastal-inspired variation.
• Crumbier Coating: Use a coarser breadcrumb for a more pronounced outer crust.

More Appetizer Recipes You’ll Enjoy

1. Fried Shrimp
2. Fried Calamari
3. Vegetable Cutlets
4. Vegetable Samosas
5. Fried Potato Wedges

Best Ways to Store Leftovers

• Cool First: Allow cooked cutlets to cool before transferring them to a storage container.
• Refrigerator Storage: Store leftovers in an airtight container for up to 3 days.
• Use a Single Layer: Arrange the cutlets with parchment between layers to help prevent them from sticking.
• Keep Garnishes Separate: Store lime wedges and chutneys separately from the cutlets.
• Best Texture: The cutlets are best enjoyed soon after cooking because the breadcrumb coating gradually softens during storage.

Frequently Asked Questions

1. How finely should the prawns be chopped?
   The prawns should be coarsely chopped so they blend with the other ingredients while still providing noticeable pieces in each cutlet.
2. Why are potatoes used in prawn cutlets?
   Mashed potatoes help bind the ingredients together and provide a cohesive base that can be shaped into patties.
3. How do I know the prawn cutlets are cooked?
   The exterior should be golden and crisp, while the prawn mixture inside should be fully cooked through.
4. Why is my cutlet mixture too sticky?
   Excess moisture can come from the prawns, potatoes, or soaked bread. The recipe allows for a little additional gram flour to firm up the mixture.
5. Why are my cutlets breaking in the pan?
   The mixture may not be firm enough or the patties may have been turned before the first side had developed enough structure.
6. Can I use frozen prawns?
   Yes, provided they are fully thawed and thoroughly drained before being processed and added to the mixture.
7. Why should the breadcrumbs be pressed onto the cutlets?
   Gently pressing the breadcrumbs onto the surface helps create an even coating that stays attached during shallow frying.

Anjali Arora

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