Skip to main content

PRAWN CUTLET

PRAWN CUTLET:


INGREDIENTS:

·       6 prawns(500 gm approx)
·       2 tablespoon ginger and garlic paste
·       2 teaspoon coriander and Green chilli paste
·       2 teaspoon garam masala powder
·       salt as required
·       3 tablespoon onion paste
·       2 egg
·       Corn flour as required
·       2 cup bread crumbs
·       refined oil for deep frying
METHOD:
·    In a large bowl add ginger and garlic paste, onion paste, coriander and green chilli paste, garam masala powder, eggs and salt.
·    Mix all the ingredients well and dip the prawn pieces into the bowl. Make sure that each piece has an even coating of the mixture.
·    Cover the bowl using a cling film and refrigerate the marinated prawns for 30 minutes to 1 hour.
·     Now, in another bowl add bread crumbs along with the cornflour. Mix well
·    Take out the prawns from the refrigerator. Coat the refrigerated prawns with the bread crumb mixture and refrigerate again for minimum 15 minutes.
·    Place a frying pan over medium flame and pour oil in it for deep frying. Coat the prawns once more in bread crumb mixture just before frying. Once the oil is hot enough, drop the marinated and coated prawns into it one by one and deep fry them until they turn crispy and light brown in colour from all the sides.
·    Once done, remove from the heat and place over a paper towel in order to soak up the extra oil.
Prawn Cutlet is now ready. Serve it hot with some sliced onions and tartar sauce.


Labels:
Location: United Kingdom

Comments

Post a Comment

Popular posts from this blog

STUFFED POINTED GOURD WITH PANEER/ POTOLER DORMA /STUFFED PARWAL

P OTOLER DORMA / POINTED GOURD STUFFED WITH PANEER: INGREDIENTS: Potol or pointed gourd - 6 numbers FOR STUFFING: Paneer  - 250 grams Raisin - 2 Tablespoon Ginger paste - 1tsp Cashew -2 Tbsp Green chili - 2 (finely chopped) Onion - 1/2 cup chopped CUmin powder - 1 tsp  FOR GRAVY Posto (poppy seeds)- 2 tsp Green chili - 4 Charmagaz or melon  seeds - 2 tsp Ginger paste - 2 tsp Tomato paste - 1/2 cup Cumin powder - 1 tsp Coriander powder - 1 tsp Turmeric - 1/2 tsp Red chilli powder -1 tsp Bay leaves -2 Garam masala -1tsp Oil - for frying and 2 Tbsp for gravy making. Ghee - 1tsp. METHOD:   First, wash the potol or pointed gourd and scrape it very lightly. Now cut one side head of the potol and scoop of the potol seed totally with the help of a spoon handle till it is empty. Keep the potol in saltwater for a while. Now prepare the stuffing, heat 1 tbsp of oil add onion and green chili saute for a while then a...
Post a Comment
Read more

BREAD

BANANA BREAD BANANA BREAD PREP TIME: 10 mins COOK TIME: 30 to 40 minutes SERVINGS: 8 TO 10 INGREDIENTS: Flour: 11/2 cups or 180 GMS Bananas:2(ripe) Butter: 1/3 cup or 75gms Sugar: 3/4 cup Eggs: 1 (beaten) Baking soda: 1tsp Salt :1pinch cinnamon: 1/2 tsp vanilla extract:1tsp METHOD Sieve together flour, cinnamon.salt and baking soda, and keep aside. Grease a loaf tin or pan with butter Beat the egg and keep aside. Preheat oven to 100 degrees centigrade for at least 15 mins. Mash the bananas well with masher or puree it. Add sugar and vanilla essence and mix well, till the sugar gets dissolved. Add butter and beaten egg and mix it well Now mix together flour with the wet ingredients slowly in small parts. Avoid over mixing and no lumps. Transfer the batter to the greased pan. Bake for 30 to 40 minutes or until the skewer inserted comes out clean. You may need to adjust baking time by 5 to 10 minutes depending on the oven. But you need to keep an eye af...
Post a Comment
Read more