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.