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Prawn Patties

Mouth watering prawn patties recipe. This can be a perfect starter with chinese sauces. Very easy to make, very tasty that one can hardly stop at one. A special treat to your family. Dont forget to give your feedback for this recipe.

Cooking Time: 30-40 Minutes
Servings: 5-6
Ingredients:
  • 1 cup prawns, shelled, deveined and washed
  • 2 mediun onions, chopped
  • 1 cup freshly grated coconut
  • 1 bunch of coriander
  • 2 tomato, chopped
  • 1 tsp coriander powder
  • red chili powder
  • salt
  • turmeric powder
  • oil
Cover:
  • 1/2 kg potatoes
  • red chili powder
  • salt
  • pepper
Recipe:
  1. Cut the prawns into small pieces. Apply turmric powder and salt to it. Keep it aside.
  2. Heat oil in a pan. Fry onion in it until golden. Now add coriander powder and fry again.
  3. Sprinkle some water on it.
  4. Now add tomatoes and fry for 4-5 minutes. Add Prawns and enough water to it. Cover the pan and let it cook until done.
  5. Now add red chili powder, salt and freshly grated coconut to it.
  6. When the prawn mixture becomes dry, turn off the heat and add coriander to it.
  7. Boil potatoes and crush when hot.
  8. Add red chili powder, salt, pepper and 1 tsp corn flour. Mix well.
  9. Make medium size balls and roll out like a puri. Fill prawn stuffing at the center of the potato puri.
  10. Make oval or round shape whichever you want.
  11. Dip in semolina and shallow fry.
Tips:

If you leftover cooked fish, you can substitute it with prawns.

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Author

I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.