Prawn And Yam Cutlet Recipe - Prawn and yam mixed with spices, shaped into cutlets and fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga) ( प्रॉन/कोलम्बी/झींगा ) , Yam ( सूरन )

Cuisine : Fusion

Course : Starter

Prawn And Yam Cutlet

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prawn And Yam Cutlet Recipe Card

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Prawn And Yam Cutlet

  • Prawns (kolambi/jhinga) 5-6

  • Yam 250 grams

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Onion 1

  • Ginger 1 inch piece

  • Garlic 4 cloves

  • Green chillies 3-4

  • Fresh coriander leaves a few

  • Oil to deep fry

  • Egg 1

  • Bread crumbs 1 cup

Method

Step 1

Shell prawns, de-vein and wash well. Peel yam, wash well and cut into pieces. Boil along with turmeric powder and salt until soft. Drain, wash again and mix with lemon juice. Keep aside.

Step 2

Blanch prawns for a few minutes and then grind into a fine paste. Peel and chop onion, ginger and garlic. Grind together. Chop green chillies and coriander leaves finely.

Step 3

Beat the egg. Heat two tablespoons of oil, add ground onion paste, green chillies and coriander leaves and cook for a while. Add prawn paste and cook briefly.

Step 4

Add yam, adjust salt and continue cooking until mixture dries. Take off the heat and divide into small equal portions. Shape each portion into heart shape.

Step 5

Dip into beaten egg and coat with breadcrumbs. Again form into heart shapes. Deep fry cutlets. Serve preferably with date chutney.

How to make Prawn And Yam Cutlet

Step 1

Shell prawns, de-vein and wash well. Peel yam, wash well and cut into pieces. Boil along with turmeric powder and salt until soft. Drain, wash again and mix with lemon juice. Keep aside.

Step 2

Blanch prawns for a few minutes and then grind into a fine paste. Peel and chop onion, ginger and garlic. Grind together. Chop green chillies and coriander leaves finely.

Step 3

Beat the egg. Heat two tablespoons of oil, add ground onion paste, green chillies and coriander leaves and cook for a while. Add prawn paste and cook briefly.

Step 4

Add yam, adjust salt and continue cooking until mixture dries. Take off the heat and divide into small equal portions. Shape each portion into heart shape.

Step 5

Dip into beaten egg and coat with breadcrumbs. Again form into heart shapes. Deep fry cutlets. Serve preferably with date chutney.

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