Go Back

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.