How to make Parsi Shrimp Cakes -
Crusty deep fried shrimp balls.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Shrimps (श्रिंप/ छोटे झींगे), Bread (ब्रेड)
Cuisine : Parsi
Course : Snacks and Starters
For more recipes related to Parsi Shrimp Cakes checkout Steamed Seafood Packets , Quick Fried Shrimps, Garlic Prawns, Shrimp Fritters . You can also find more Snacks and Starters recipes like Masala Scrambled Egg Sliders Paneer Frankie Chinese Dosa Stuffed Bombil Tikki - SK Khazana
Parsi Shrimp Cakes Recipe Card
Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Parsi Shrimp Cakes Recipe
Shrimps cooked 2 cups
Bread soaked 2 slices
Green chillies chopped 2
Fresh coriander leaves chopped 2 tablespoons
Garlic 6 cloves
Cumin seeds 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Lemon juice 4 teaspoon
Salt to taste
Onions chopped 2 medium
Egg 1
Bread crumbs dry 1/2 cup
Oil for deep-frying
Method
Step 1
Blend shrimps, green chillies, garlic, cumin seeds, turmeric powder, lemon juice and salt into a coarse paste. Transfer mixture into a bowl. Add onions, egg and chopped coriander.
Step 2
Remove bread from water and squeeze dry. Add this to the shrimp mixture and mix thoroughly. Divide mixture into twelve balls. Roll each ball in breadcrumbs to get an even coating.
Step 3
Heat sufficient oil in a kadai and deep fry balls on medium heat until golden brown. Remove, drain onto an absorbent paper and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
