Shrimp Cutlet Recipe (Prawn Fritters)
Pan-fried shrimp fritters (prawn cutlets) made with fresh shrimp, herbs, spices and clean ingredients. Crispy, juicy, and protein-rich with minimal oil.
Author: Sheeba
Equipment
Ingredients
- 300 grams (about 11 ounces) shrimps (prawns) peeled (500 grams/ 18 ounces unpeeled)
- 1 medium onion
- 4 cloves garlic
- 1-inch piece of ginger
- 1 green chili
- ¼ cup mint leaves loosely packed
- ¼ cup coriander leaves loosely packed
- ½ beaten egg
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ½ cup breadcrumbs
- 2 tablespoons +1 teaspoon olive oil
STEP BY STEP IMAGES
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Instructions
Sauté the onion
- Finely dice 1 medium onion.
- Heat 1 teaspoon olive oil in a pan and sauté the chopped onion on low flame.
- Remove from heat when it turns light brown. Keep aside and let it cool.
Peel and chop
- Peel 300 grams (about 11 ounces) shrimps (prawns) and devein. If you’re using bigger shrimps, chop them into chunks.
- Dice 1-inch piece of ginger, 4 cloves garlic and 1 green chili.
- Roughly chop ¼ cup mint leaves and ¼ cup coriander leaves.
- Beat the egg with a fork and remove half of it. (We require only half for this recipe)
- Add everything to the food processor, except for the sauteed onions and breadcrumbs.
- Add in the ground spices: ½ teaspoon chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala, ¼ teaspoon turmeric and ½ teaspoon salt.
Mince
- Pulse a few times until all the ingredients are minced. Take care that you don’t blend it all the way to a smooth paste.
Mix and shape
- Transfer the contents to a large bowl. Add ½ cup breadcrumbs and browned onions to the minced shrimp mixture.
- Mix until everything is well combined. Shape the mixture into patties.
Pan-fry
- Heat 2 tablespoons olive oil in a non-stick pan.
- Fry the fritters until they turn golden brown on both sides.
- Serve your prawn cutlets garnished with lime slices and herbs.
Video
Notes
- Cooking the onion: This simple trick gives lot of flavor to the fritters. However, do not overdo. Remove from heat when it starts to brown, or else it might get burnt when you fry the fritters.
- For even more flavor: Add some lime zest to the mixture before frying.
- Blending: DO NOT blend the mixture too much, only pulse a few times. You want a bit of texture in the shrimps.
- Chopping: Mince or chop the ginger, garlic and chili into small pieces before blending. This way, you can avoid over-blending or, on the other hand, biting into a piece of ginger.
- Substitution: If you're feeling lazy to peel and chop ginger and garlic, use powders (½ teaspoons each) instead. The flavor may be slightly different, but the cutlets will still be delicious.
- Breadcrumbs: I prefer Panko breadcrumbs since they absorb less oil, while still maintaining crispy texture.
- Frying: Don't overcrowd the pan. Fry in batches, if required.
- Making ahead: These shrimp fritters are best eaten fresh. However, they can be stored in the fridge for 4 days or in the freezer for 2 weeks. But when you reheat, they turn soft. If you want to prep ahead and still want the crunch, you can refrigerate or freeze them before frying. Thaw them overnight in the fridge and pan-fry the next day.
Nutrition Facts
Shrimp Cutlet Recipe (Prawn Fritters)
Amount per Serving
Calories
74.8
% Daily Value*
Fat
3.5
g
5
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.002
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2.3
g
Cholesterol
47.1
mg
16
%
Sodium
177.2
mg
8
%
Potassium
105.9
mg
3
%
Carbohydrates
5
g
2
%
Fiber
0.7
g
3
%
Sugar
0.8
g
1
%
Protein
6.1
g
12
%
Vitamin A
97.2
IU
2
%
Vitamin C
1.9
mg
2
%
Calcium
32.7
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.