Prawn Cutlets/ Chemmeen Cutlets

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Last week, on calling my regular fish vendor to order, I was told that he’s out of station on a family emergency. Naturally my next option was to order online. When I saw the small soft shell prawns, the first thought that came into my mind were Prawn Pickle and Prawn Stir Fry. I was taken aback a bit when the order arrived. Though I prepared for small prawns, little did I expect them to be tiny. Shelling 1 kg of those would result in breaking my back. Next option? I totally scrapped the idea of making Pickle and decided of making just the stir fry. It looked like stir fry, smelled like stir fry. On tasting, I was a bit disappointed. All I could taste were the shells. I couldn’t possibly serve it to my boys. Time for some damage control. I pulsed the prawns, mixed with rest of cutlet ingredients and Voila !! Prawn Cutlets ready.
Though I had used Stir fried Prawns to make the cutlets, the recipe I’m giving is of fresh prawns. The process remains pretty much the same.

Prawn Cutlets/ Chemmeen Cutlets

An easy to make Prawn Cutlets recipe.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 10 pieces


  • 250 gms Shelled Prawns
  • 1 Chopped onion
  • 1 big Cooked and crumbled potato
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoons Chopped Coriander leaves
  • 1 tablespoon Lime juice
  • 2 Beaten Egg whites
  • 3/4 cup Breadcrumbs
  • Oil for deep frying


  • Blitz the Fresh prawns/ Fried Prawns coarsely in a grinder. Keep aside.
  • Heat oil in a pan.
  • Add the chopped onion and saute till translucent.
  • Add the ginger-garlic pastes.
  • Saute till raw smell goes.
  • If using fresh prawns, add salt, chilli powder and turmeric powder and mix well. If using stir fried prawns, you can skip this step.
  • Add the coarsely ground prawns.
  • Cook till all the liquid is evaporated and the mixture is dry.
  • Add the crumbled potatoes and mix well.
  • Add the chopped coriander leaves.
  • Add the lime juice and mix well.
  • Switch off heat.
  • Take a small portion of the mixture and roll into desired shapes.
  • Dip in the beaten whites.
  • Roll on the breadcrumbs so that they are evenly coated.
  • Repeat the process with remaining mixture.
  • Meanwhile, heat oil for deep frying.
  • When the oil is hot, carefully drop the cutlets.
  • Fry both sides till golden brown.
  • Drain onto an absorbent paper.
  • Serve hot.

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