Sunday, June 26, 2011
Chinguri Cutlet (Prawn fritters)
Cooking Time Required: 10-15 mins
Cost of preparation: 70-80 rupees
Ingredients: large sized prawns ( 8 nos no.), cornflour (3 tsp), besan ( 2 tsp), bread crumbs ( 1 tsp ), cumin powder ( 1/6 tsp ), coriander powder ( 1/6 tsp), oil ( 4 tsp), turmeric ( 2 pinch), chilli powder ( 2 pinch ), lemon juice ( 6-7 drops ), ginger garlic paste ( 1/4 tsp), salt.
Sufficient bread-crumbs for rolling the prawns.
Preparation: Wash and clean the prawns. Make a deep cut through the back(outer side) of the prawns. Open out the prawns and beat then lightly to make a thin layer.
Add salt, turmeric, ginger garlic paste and lemon juice to the flattened prawns. Mix
well and marinate for 30 mins.
Cooking: Heat oil in a pan.
Make a thick paste out of the cornflour, besan, bread crumbs, cumin powder, coriander powder, chilli powder and salt by adding a little amount of water.
Dip each prawn in this paste and roll it over the bread crumbs.
Add to the frying pan. Repeat for each prawn. Cook on both sides till it turns to a brownish color.
Serve hot as a starter.