Sometime back I had posted the recipe of vegetarian cutlets. Every nation has got its version of cutlets. In our region this is a customary snack which find its place for any occasions or as a starter for a party. Beef cutlets stands aloft in this category.
Prawn cutlets are piquant among the seafood cutlets. Since its boneless its easier to make compared to the fish variety. Instead of going with raw prawns/shrimps, I cooked the shrimps with some turmeric and chilli powder and crushed it in food processor. I retained some broth too. Ground all the ingredients in a food processor. Sautéed it in oil. When the moisture content of the onions got dried up, added some retained stock to this. Additionally, this helps in enhancing that sapidity of the prawns and flavours of the spices. Once the broth starts simmering along with onions and condiments, I added the boiled and mashed potatoes for infusing the prawny flavour in them. The quantity of ginger garlic should be lesser compared to the quantity used for proteins.
Additionally, one important point to be noted is that the amount of onions and potatoes should be well balanced. Many people have written to me stating the breaking of their cutlets while frying and how to mend it. The quantity of onion and potatoes should be lesser than of the protein or the core ingredient. I’ve seen people adding double the quantity of potatoes for increasing the number of cutlets. This will not only break the cutlets while frying but also will take the essence of the core ingredient from this dish. Moreover, potatoes help in binding together the cutlets.
Fresh breadcrumbs especially milk bread crumbs is a pep up ingredient along with its binding nature. But be careful in adding this too as it will absorb a lot of oil if added in high quantity. These are the basic tips to be followed while making the Kerala style cutlets. Go ahead and make and enjoy this simple but flavour laden cutlets!!!!!
P.S.: Whenever I prepare cutlets I make a pretty big batch and deep freeze it so that it can be used for any emergency. I got around 30 cutlets with one kg of prawns. The number will depend not only on the size but also on the shape of your cutlets. Now a days I fry the cutlets in Air fryer. But once in a while you can go out of the way and deep fry the cutlets and relish the original taste.
Cook the prawns with a tablespoon of Chili powder and half a teaspoon of turmeric powder. Cool, mince and keep aside.
Boil the potatoes. Cool down a bit. Peel, mash and keep ready.
Then, in a food processor, mince the onions, ginger, garlic and chillies.
Heat a pan. Add 2 tablespoon of oil. Add in the onion mixture and saute till dry.
Now add the stock and combine well. Add the mashed potatoes and saute till all the stock is absorbed.
Then, throw in the chopped coriander and salt. Mix thoroughly.
Add the prawns and butter and mix. Keep in low flame for 3 minutes to infuse the flavour.
Switch off and add the bread crumbs. Combine homogeneously.
Allow the mixture to cool down.
Roll into desired shape. Dip in egg wash and coat with breadcrumbs.
Air fry or deep fry in oil.
Serve hot with Tomato ketchup and Tea.