Prawn Cutlets

Ingredients

• 2 cups small prawns, cleaned and deveined
• 2 small onions, finely chopped
• 1 teaspoon ginger paste
• 2 teaspoons garlic paste
• 3-4 green chillies, chopped
• 4-5 tablespoons chopped fresh coriander leaves
• ½ teaspoon red chilli powder
• A pinch of turmeric powder
• Salt to taste
• 1½ cups rice flour 
• ¼ cup semolina (rawa)
• Oil for deep frying
• Green chutney to serve

Method

1. Put prawns in a chopper and chop coarsely. Transfer into a bowl, add onions, ginger paste, garlic paste, green chillies, 2-3 tablespoons coriander leaves, red chilli powder, turmeric powder and salt and mix well. 
2. Mix rice flour, semolina, remaining coriander leaves and salt in another bowl. 
3. Dip your palm in some water, take a portion of the prawns mixture and shape it into a ball. Flatten it lightly and shape it into a cutlet. Coat with the rice flour-semolina mixture. 
4. Heat sufficient oil in a kadai. Gently slide in the cutlets, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Arrange the cutlets on a serving plate and serve hot with green chutney.