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.
Goan Prawn Dangar Cutlet
Easy recipe for Goan-style prawn cutlets - prawns mixed with spices and pan-fried with a semolina coating. So versatile, its great as a an appetiser, snack or even as a sandwich patty.Print
- 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.