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Prawn dangar
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4.67 from 6 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.
Course Appetizer, Appetizers, snacks, Starters, Snacks
Cuisine Goan, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 Cutlets
Author 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.