Prawn cutlets also known as Prawn danger is a dish which belongs to the Goan cuisine. Cutlets are made with prawns, spices, tamarind, coconut and flour. These spicy and tangy cutlets are coated with semolina and shallow fried.

Prawn cutlets or Sungatache Dangar is a popular Goan dish. In Goa, prawns are known as “sungta” and cutlets means “dangar”. We make these cutlets with any type of shell fish like king prawns, clams, mussels, etc. The cutlets with prawns taste spicy and tangy. You will surely love these.

Spicy prawn cutlets recipe is a delicacy in Goa and is usually served with rice and Goan fish curry. It can be served as appetizers for parties too. It can be served as an evening snack too. Some people like to have it as a patty in their burger too.

Ingredients to make Goan prawns danger or cutlets with prawns:

Prawns: Any type of prawns can be used in this recipe. If you get tiger prawns or king prawns, chop it into small pieces and use it in this recipe.
Garlic: Few garlic pods are needed in this recipe.
Green chilies: For spice we add fresh green chilies in this recipe.
Spices: Spices like peppercorns, cloves, coriander seeds and dry red chilies are used to make the masala to be added in this recipe.
Coconut: Freshly grated coconut is used in this prawn danger recipe.
Tamarind: Use fresh tamarind in this recipe. You can eve use store bought tamarind paste.
Onion: Finely chopped onion is used to make the Goan cutlets with prawns.
Flour: In this version of sungtache cutlets, we have used little gram flour. This helps in binding the ingredients together. We use this ingredient only if the mixture becomes watery on binding.
Semolina: Semolina is used to coat the cutlets before shallow frying. Breadcrumbs can be used if semolina or rava is not available.

For Marinating Prawns:

1 teaspoon chili powder
1 teaspoon turmeric powder
1/4 teaspoon salt

How to make Goan prawn cutlets?

De-vein, de-shell and marinate the prawns by applying ingredients mentioned in marination section. Keep it aside for 20 minutes.
Dry roast the following spices – coriander seeds, cloves, peppercorns, dry red chilies and keep it aside till it cools down.
Take a mixer or grinder jar and add roasted spices, grated coconut, tamarind and ¼ cup water. Grind into a thick paste. Add water little at a time and grind. Ensure that the paste is not too watery.
Take a mixing bowl and mix the ground paste, finely chopped onion, minced garlic and chopped marinated prawns.
Add little salt and mix well. Remember that salt was also applied to prawns while marination. So add very less. Mix well.
If the mixture becomes watery add gram flour and make lemon sized balls.
Pour rava/semolina into a plate. Flatten the balls into rava and coat it well with rava on all sides.
One by one keep all the rava coated cutlets ready.
Heat a tava/frying pan and spread oil. When oil gets heated, shallow fry the cutlets on both sides.
Serve with sauce of your choice.

In my childhood, my mom used to make these delicious Goan prawns danger at home and we used to devour it. The recipe that I am sharing today is similar to the one that mom makes. It is shared by my cousin Shamal Tai. Her daughter(my niece) was my classmate and is one of my best friends.

The recipe reached Bangalore over whatsapp and I tried it in my kitchen. Both my friend and her mom were happy looking at the pics of the prepared dish. Thanks to whatsapp, we can transfer images instantly.

Hubby was full of praises for the cutlets and said “No. 1” J Little one found it a bit spicy, so if you are making these for the kid, make it less spicy by reducing the amount of spices or avoid adding green chilies.

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4.72 from 7 votes

Prawns Cutlets | Sungtache Dangar

Prawn cutlets also known as Prawn danger is a dish which belongs to the Goan cuisine. Cutlets are made with prawns, spices, tamarind, coconut and flour. These spicy and tangy cutlets are coated with semolina and shallow fried.

Prep Time15

Cook Time20

Servings: 8 Cutlets

By: Raksha Kamat

Ingredients

15 medium sized prawns
10 garlic
2 green chilies
10 peppercorns
2 cloves
1 tbsp. coriander seeds
2 dry red chilies
4 tablespoon fresh grated coconut
1 marble sized ball of tamarind
1 cup finely chopped onion
4 tablespoon besan/ gram flour optional
½ cup rava/semolina
To taste salt
4 tablespoon oil for shallow frying
For Marinating Prawns:
1 teaspoon chili powder
1 teaspoon turmeric powder
1/4 teaspoon salt

Instructions

De-vein, de-shell and marinate the prawns by applying ingredients mentioned in marination section. Keep it aside for 20 minutes.
Dry roast the following spices – coriander seeds, cloves, peppercorns, dry red chillies and keep it aside till it cools down.
Take a mixer or grinder jar and add roasted spices, grated coconut, tamarind and ¼ cup water. Grind into a thick paste. Add water little at a time and grind. Ensure that the paste is not too watery.
Take a mixing bowl and mix the ground paste, finely chopped onion, minced garlic and chopped marinated prawns.
Add little salt and mix well. Remember that salt was also applied to prawns while marination. So add very less. Mix well.
If the mixture becomes watery add gram flour and make lemon sized balls.
Pour rava/semolina into a plate. Flatten the balls into rava and coat it well with rava on all sides.
One by one keep all the rava coated cutlets ready.
Heat a tava/frying pan and spread oil. When oil gets heated, shallow fry the cutlets on both sides.
Serve with sauce of your choice.

Notes

Add besan/gram flour only if the mixture becomes watery.

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Note: This recipe was published on 1st Nov 2015 and is republished with pinterest image.

Prawn Cutlets | Sungtache Dangar