How to make Prawn And Yam Cutlet -
Prawn and yam mixed with spices, shaped into cutlets and fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Yam (सूरन)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Prawn And Yam Cutlet checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Peanut Chaat Prawns And Olive Skewers Chicken Souvlaki Chocolate Truffle Cookies
Prawn And Yam Cutlet Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Prawn And Yam Cutlet Recipe
Prawns 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.
Nutrition Info
Calories : 1135 Kcal
Carbohydrates : 134.5 gm
Protein : 39.1 gm
Fat : 48.8 gm
Other : 0
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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.
