Follow these steps for perfect results
Prawns
flattened
Onion
paste
Garlic
paste
Red Chilli powder
Garam masala powder
Eggs
whole
Salt
Whole Wheat Bread crumbs
Gram flour (besan)
Sunflower Oil
Onion
thinly sliced
Flatten prawn fillets using a meat pounder or flat ladle.
Marinate the flattened prawns with egg, garlic paste, onion paste, red chili powder, garam masala powder, and salt. Refrigerate for 2 hours.
Mix besan and bread crumbs on a flat tray.
Coat the marinated prawn fillets with the bread crumb and besan mix, pressing the mixture onto the fillets to shape them like cutlets.
Refrigerate the cutlets for at least 1 hour to set.
Remove cutlets from the freezer 30 minutes before frying.
Heat sunflower oil in a deep frying pan over medium heat.
Gently place 1 or 2 cutlets at a time into the hot oil and fry for 10 minutes, until light brown.
Drain excess oil on a paper towel.
Serve with mustard sauce and onion slices.
Expert advice for the best results
Make sure the oil is hot enough before frying to prevent soggy cutlets.
Don't overcrowd the pan when frying.
Serve immediately for the best crispiness.
Everything you need to know before you start
15 mins
Cutlets can be assembled ahead of time and refrigerated for up to 24 hours before frying.
Arrange cutlets on a plate with a side of mustard sauce and thinly sliced onions. Garnish with a sprig of cilantro.
Serve as an appetizer or snack.
Pair with a spicy dipping sauce.
Serve alongside a Bengali meal.
Complements the fried flavors.
Like Sauvignon Blanc
Discover the story behind this recipe
A popular snack enjoyed during tea time or as part of festive meals.
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