Goan Prawn Dangar Cutlet recipe- prawns mixed with spices and pan-fried with a semolina coating. So versatile – its great as an appetiser, snack or even as a sandwich patty.
While I had friends in school who loved packs of crisps or sweets for lunch breaks, I was the kid who loved to tuck into my mum-packed tiffin. Mum always had a way of making us traditional Goan homemade treats but somehow modern and child-friendly. She’d give simple ingredients an interesting make over and we rarely ever missed eating or buying junk food. It also meant, that we grew up with a great appreciation for familiar Goan flavours but never limited it to the conventional eating reserved for meals at home.
Goan Prawn Dangar ( dangar means cutlet) was one such popular lunch box treat. Mum usually made this as part of our regular dinners/lunches as a side. The leftovers would turn into burgers or sandwiches with additions of a fresh tomato slices/cucumber and we loved it. I still remember friends wanting to bite into it at school, making both me and my lunchbox extremely popular.
The cutlets are fairly easy to put together. Ideally they taste better with small sized prawns, but if you can’t get your hands on those, larger prawns chopped fine work just as well. Fresh prawns are a must, frozen just doesn’t cut it. Use your hands to mix and then shape cutlets – it ensures all the spices and salt coat the prawns nicely. The combination of chickpea flour and the semolina help in the binding process for these delicate cutlets. The fresh grated coconut is completely optional, I’ve made it both with or without and it tastes just as great.
Serve as a side to your rice-daal/curry dinners. Or like my mum, use the patties for burgers and sandwiches. That is if you can resist tucking into them just as they come off fresh from the pan (like M does). A bit of ketchup or Sriracha on the side works wonders!
- 250 gms Prawns
- 1 onion medium size
- 2 tspns coriander leaves
- 2 green chilli (deseed)
- 1.5 tbsps Chickpea flour (besan)
- 1/4 tsp turmeric powder
- 1/2 tsp Chilli powder
- 1 tspn Garam Masala Powder
- to taste salt
- 1 tbsp coconut Fresh grated (optional)
- 1 - 2 tbsps Oil
- 2 tbsps semolina (to coat)
Chop up the prawns into really small even pieces so they cook uniformly. Finely mince the onion, the coriander leaves and the chilli ( de-seed as required depending on spice levels you prefer).
In a mixing bowl combine with hand the prawns, onion, coriander leaves, green chilli, turmeric, chilli, garam masala powder and salt. If adding the fresh coconut, add in now.
Once thoroughly combined, add in the chickpea flour so you get rid of all the moisture and the prawn mixture starts to hold shape.
Coat the palm of your hand with some oil and shape the mixture into flattened round cutlets. The shape tends to be ragged and thats ok.
In a pan, heat the oil. When hot, coat the cutlet in the semolina and to the frying pan. Pan-fry on both sides for about 2-3minutes and transfer to kitchen towels to drain off any excess oil.
Serve with dipping sauces (ketchup/sriracha/hot chilli garlic sauce work great). You can also use it as a pattie to make sandwiches.