Prawn Cutlets | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

These homestyle Parsi Prawn Cutlets are super simple to make and Chef Kayzad says it is a perfect party starter - we take his word for it.

PRAWN CUTLETS

Ingredients

12-16 small prawns, shelled and deveined
1-2 medium potatoes, boiled and peeled
1-2 white bread slices
Salt to taste
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
2 teaspoons ginger-garlic paste
1 egg yolk
1-2 tablespoons semolina + for coating
3-5 fresh coriander sprigs
2-3 tablespoons fried onions + for garnishing
Oil for shallow-frying
Green chutney as required

Method

1. Take prawns in a bowl. Mash potatoes and add.
2. Soak bread slices in water in another bowl. Squeeze out the excess water, add to prawns and mix well.
3. Add salt, chilli powder, turmeric powder, ginger-garlic paste and egg yolk and mix. Add 1-2 tablespoons semolina and mix well.
4. Finely chop coriander sprigs, add alongwith fried onions and mix.
5. Heat some oil in a non-stick pan.
6. Spread some semolina on a plate. Add salt.
7. Divide the prawn mixture into equal portions and shape into tikkis.
8. Coat each tikki with semolina and shallow-fry in hot oil till golden and crisp from both sides. Drain on absorbent paper.
9. Put some green chutney on one side of a serving platter and spread with a spoon. Place prawn cutlets on top and serve hot garnished with some fried onions.

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