Shrimp Cutlet

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Old 06-Jul-2010
Shrimp Cutlet


For Cover
Potatoes 2 big
Slice of bread 1
Pepper powder 1/2 tsp
For Coating
Rawa 1/4 cup
Rice flour 1/4 cup
For Filling
Shrimp peeled and deveined 1 cup
Fresh coconut grated 1/2 cup
Onions finely chopped 1 cup
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Dhana-jeera powder 1 tsp
Coriander leaves chopped 1/2 cup
Boil potatoes and mash while still hot.
Soak a slice of bread in water.
Drain all water from the bread and add it to the potatoes.
Add pepper powder and salt. Knead well and keep aside
Wash and clean shrimps. Add salt, turmeric powder and chilli powder to it.
Fry chopped onions in little oil for a minute.
Add shrimps and dhana-jeera powder and fry a little more.
Add approx a cup of water to it.
Cover the pot and let shrimps cook for 10 minutes or so.
Once shrimps are cooked increase the heat and dry the mixture.
Add coconut and chopped coriander to it. Keep it aside.
Make balls of mashed potatoes and flatten on your palm.
Add a spoonful of shrimp mixture to it and close the balls.
Flatten gently on your palm.
Roll it in rawa-rice flour coating and shallow fry.
Serve with tomato ketchup or mint chutney.

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