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.
Appetizer, Appetizers, snacks, Starters, Snacks
medium sized prawns
dry red chilies
fresh grated coconut
marble sized ball of tamarind
finely chopped onion
besan/ gram flour
for shallow frying
For Marinating Prawns:
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.
Add besan/gram flour only if the mixture becomes watery.