One of my all-time favorites is prawns or shrimps. I am a big time fan of shrimps and prawns and so I love to incorporate it in any veg or rice dishes and never get tired of it. When you throw in some fried shrimps in a stir fried veggies or in a fried rice, it takes the dish into another level. The flavor that gets into the dish makes it more tasty and appetizing. Today’s recipe is Chingri Cutlet!
So when it comes to prawn cutlets aka chingri cutlet you know how much I would love it. Though I love fried food but they do not appear in my kitchen very often. Sometimes, once in a while I give it a go and this time it is the prawn cutlets.
They are not only crispy and crunchy, the flavors that go in while marinating the prawns is great too. The mustard oil gives a sharp flavor to the cutlets. I prepared these over the weekend when I had some friends over and was a super hit. We had it with mustard sauce or kashundi but you may have it with your favorite sauce or dip.
The process is quite easy and involves three main steps. The first is marinating the prawns, second is coating, breading and shaping the cutlets and finally deep frying them. It is a great accompaniment with your evening tea. Enjoy!
Tips:
You may use lemon juice in place of vinegar. Use of vinegar or lemon juice reduces the fishy smell from the prawns. You may freeze the shaped crumbed cutlets in the freezer for about a week and fry as and when required.
Other Prawn/Shrimp recipes:
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CHINGRI CUTLET : PRAWN CUTLET
- YIELD: 4 (4 Servings)
- PREP: 20 mins
- COOK: 10 mins
- READY IN: 60 mins
The cutlets are crispy and crunchy and has a great flavor. Goes great with a cup of hot tea.
INGREDIENTS
- 4 large prawns
- 1 tablespoons garlic paste
- 1 teaspoon ginger paste
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup vegetable oil for deep frying
- 1 teaspoon mustard oil
- 1 large egg beaten
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup bread crumbs
INSTRUCTIONS
-
- Wash,peel and devein the prawns while keeping the tails intact. Butterfly the prawns and make them as flat as possible. Make some slits. Pat them dry. Marinate the prawns with ginger-garlic paste, red chili powder, salt, black pepper powder, mustard oil and vinegar. Marinate for 15 minutes.
- In a bowl mix in the flour, beaten egg, salt and water to form a batter. The consistency should not be too thick. In a plate add the breadcrumbs. Now dip the marinated prawns onto the batter and crumb coat the prawns. With a table knife try to give a uniform shape to the cutlets. Repeat with rest of the prawns. Place the crumbed prawn cutlets on a plate and pop them in the freezer for at least 15 minutes to set.
- Heat oil in a large pan with high sides. When the oil is very hot fry the prawns one at a time until golden in color. Drain in a paper towel.
- Serve hot with your favorite sauce or mustard.
How come Hotel Peerless Inn Kolkata is using your Doi Ilish photograph in their main Bengali new year ad – https://www.facebook.com/photo.php?fbid=10201744507805578&set=a.2919711803016.2119174.1567434156&type=1&theater
It is amazing and shocking that they are using these photos for commercial gains!!! I think they have simply reversed your copyrighted photo and used it! These hotels should be served legal notice for stealing others work.
Sincerely,
A Chatterjee, Kolkata Food Lovers Club
Thank you for letting me know. I am really shocked to see how they are using the pictures without even asking but the sad part is that we can do very little to stop this kind of act. Let me see what I can do.
Thanks again,
Sonali
Very easily explained recipe……shall give it a try shortly.Thanks Sonali !
Thanks so much Sushmita! 🙂 Please do try the recipe and let me know how it turned out!