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Snack

Crispy Golden Prawn Cutlets

A stack of golden brown prawn cutlets on a plate with a side of green chutney, cut in half revealing the pink prawn and yellow potato filling.
Prep
20 minutes
Cook
30 minutes
Servings
4
IndianMediumSnackPescatarianGluten Free

About this dish

These prawn cutlets are a beloved Indian snack, featuring succulent prawns coated in a spiced mashed potato crust and shallow-fried until golden. Originating from Bengali cuisine, they are known as 'Prawn Chop' and are a popular street food and teatime treat.

This recipe brings you that irresistible crispiness and flavour right at home.

Ingredients

UK and US measurements are both included for every recipe.

Prawns (raw, peeled, deveined)

protein

200 g

Imperial measurement: 7 oz

Potatoes (medium, boiled)

vegetable

3

Ginger (grated)

herb

1 tbsp

Green chillies (finely chopped)

herb

2 tsp

Turmeric powder

spice

½ tsp

Fresh coriander leaves (chopped)

herb

2 tbsp

Salt

seasoning

½ tsp

Lemon juice

liquid

1 tsp

Egg (beaten)

dairy

1

Breadcrumbs (or panko)

other

100 g

Imperial measurement: 1 cup

Oil (for shallow frying)

fat

as needed

Method

1

Prepare the prawns

10 min

Dice the prawns into small pieces (roughly 1 cm). Massage them with turmeric, lemon juice, and a pinch of salt, then set aside for 10 minutes.

2

Mash the potatoes

5 min

Mash the boiled potatoes until smooth but still slightly chunky for texture. Mix in the ginger, green chillies, coriander, salt, and the marinated prawn pieces. Stir well to combine evenly.

3

Shape the cutlets

5 min

Divide the mixture into equal portions, about golf-ball size. Shape each portion into a disc or oval patty about 1 cm thick.

4

Dip and coat

5 min

Prepare two bowls: one with beaten egg, the other with breadcrumbs. Dip each cutlet into the beaten egg, coating all sides, then roll in breadcrumbs to coat evenly. Gently press the breadcrumbs to stick.

5

Shallow-fry

20 min

Heat sufficient oil in a frying pan over medium heat. Fry the cutlets in batches, about 3-4 minutes per side, until deep golden brown and crisp. Let them sizzle away! Drain on paper towel.

Equipment

  • frying pan
  • mixing bowl
  • potato masher
  • tongs

Nutrition facts

360 kcal
Calories
22 g
Protein
25 g
Carbohydrates
12 g
Fat
3 g
Fiber
550 mg
Sodium

Tips

  • Not muttering but buttering—well, it's all about the crumbs! Use panko breadcrumbs for an extra-shatteringly crunchy coating.
  • Ensure the masala potato mix is not too wet.
  • If.
  • If it is, add a tablespoon of breadcrumbs to tighten the blend, this helps the patties keep a tidy figure when frying.
  • One hot tip: fry until the coating is a rich, caramel-brown, you know it's done when it's blistered golden on both sides. Never rush the heat: keep the oil at a steady medium so the inside cooks without burning the outside.

Serving suggestions

  • Serve hot with mint-coriander chutney and a squeeze of lemon. They also go wonderfully with ketchup or a squeeze of lemon, especially with a steaming cup of Darjeeling chai.

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Ravi Sharma

Recipe by

Ravi Sharma

Specialises in Indian cuisine

Ravi is a former IT consultant who now runs a popular YouTube channel called 'Dal-vid'. His tarka technique is flawless.

Describe yourself in three words: Enthusiastic, pun-loving, explains everything twice.