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Prawn Cutlets, Strawberry Chutney

Minced Prawns Marinated in Bengali Mustard, Crumb Fried with Strawberry Balsamic Chutney

Recipe - Prawn Cutlets Strawberry Chutney

Cook like a pro with Chef Kunal Kapur

25
Ingredients
10 -
Prep Time
30 minutes
Cook Time
2
Servings

Ingredients

For Mixture

  • 2-15 Prawns Medium size (peeled & cleaned)
  • 3 tbsp Onion chopped  
  • 2 tbsp Coriander chopped           
  • 2 tsp Ginger chopped
  • 2 tsp Garlic chopped      
  • 3 tbsp Dill chopped        
  • 1/4 tsp Turmeric              
  • 1 tbsp Coriander powder             
  • 3/4 tsp Chilly powder    
  • Salt to taste
  • 1/2 cup Boiled & mashed potato              
  • 2 tbsp Mustard oil           
  • 1 tbsp Mustard Paste    
  • 2 tbsp Lemon Juice         
  •  

For Coating        

  • 1 Egg    
  • 1 cup Flour (for coating)
  • 5 - 6 slices Bread slices  
  • Oil for frying

 

For Strawberry Chutney

  • 6 Strawberry (large)       
  • Salt to taste
  • 1/2 tsp Black salt             
  • 1 tsp Roasted cumin      
  • 1/3 cup Sugar   
  • 1/4 cup Balsamic vinegar             

Directions

HB Pro Juicer Mixer Grinder minces the prawns just enough to keep them chunky making them springy to touch. A smooth strawberry chutney pureed using the HB Pro Juicer Mixer Grinder when paired with mustard is a combination made in heaven

  1. For strawberry chutney, cut the strawberries into quarters. Heat a pan and add them along with the rest of the ingredients. Cook them covered on low heat for 10 minutes. Remove the lid and let the chutney thicken. Remove to a bowl and cool completely before serving.
  2. In the jar add fresh bread slices and grind them into crumbs. Remove and keep aside.
  3. In the same jar add the peeled & cleaned prawns. From the preset choose wet soft & then choose coarse and press start. Once the machine stops remove the coarsely ground prawn mince.
  4. Now in this mince all the ingredients mentioned under mixture. Mix it properly and add 1/4 cup out of the freshly made crumbs. Retain the remaining crumbs for coating towards the end.
  5. Now wet your hands with water and take a small portion of the mince in your hands and roll it into a ball. Gently flatten the ball into a thick cutlet. Now dunk the cutlet into flour, shake off any excess flour. Place in the whisked egg to coat it evenly. Remove & shake off excess and now coat the cut- let with fresh bread crumbs on all sides.
  6. In a deep pan heat oil & deep fry the cutlets on medium hot oil. Stir and remove once the cutlets turn golden brown. Serve with strawberry chutney.

Note - if grinding prawns on manual mode then choose a medium speed for approximately 20 seconds.

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