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.

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Prawn Cutlets/ Chemmeen Cutlets
An easy to make Prawn Cutlets recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Prep Time 15 minutes
Cook Time 20 minutes
  1. Blitz the Fresh prawns/ Fried Prawns coarsely in a grinder. Keep aside.
  2. Heat oil in a pan.
  3. Add the chopped onion and saute till translucent.
  4. Add the ginger-garlic pastes.
  5. Saute till raw smell goes.
  6. If using fresh prawns, add salt, chilli powder and turmeric powder and mix well. If using stir fried prawns, you can skip this step.
  7. Add the coarsely ground prawns.
  8. Cook till all the liquid is evaporated and the mixture is dry.
  9. Add the crumbled potatoes and mix well.
  10. Add the chopped coriander leaves.
  11. Add the lime juice and mix well.
  12. Switch off heat.
  13. Take a small portion of the mixture and roll into desired shapes.
  14. Dip in the beaten whites.
  15. Roll on the breadcrumbs so that they are evenly coated.
  16. Repeat the process with remaining mixture.
  17. Meanwhile, heat oil for deep frying.
  18. When the oil is hot, carefully drop the cutlets.
  19. Fry both sides till golden brown.
  20. Drain onto an absorbent paper.
  21. Serve hot.
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