Coconut and Prawn Patties
- Total Time: 20 mins
- Yield: 8 patties 1x
Description
This stir-fried South Indiana starter will satisfy seafood lovers in a more unexpected way than the typical crabcake.
Ingredients
- Shelled, deveined raw Prawns- 1 cup (240 ml) (cut the prawns in small pieces)
- Grated Coconut- 1/2 cup (120 ml)
- Shallots- 5
- Ginger- 1/4″ piece
- Curry leaves- 3-4 leaves
- Garlic- 2 cloves
- Green chillies- 1 or 2 (according to your heat tolerance)
- Turmeric powder- 1/8th tsp
- Garam Masala- 1 tbsp (15 ml)
- Breadcups- 1 cup (240 ml)
- Salt- to taste
Instructions
- Mix all ingredients except breadcrumbs together and blend them well in a blender.
- Add breadcrumbs so that the cutlets will bind well.
- Wet your palms and take a small portion from the mixture and make cutlets.
- Shallow fry in hot oil till golden brown on either side.
- Remove the cutlets on paper towels and soak the extra oil out of them.
- Serve hot with ketchup
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: South Indian
Nutrition
- Serving Size: 2 patties
- Calories: 180
If You Liked This Recipe, You’ll Love These
- Japanese Popcorn Shrimp
- Crispy Shrimp Tacos With Peach Salsa
- Shrimp and Tofu Pad Thai
- Traditional Authentic Seafood Paella
Frequently Asked Questions
Why are the prawns blended rather than left in pieces?
All the ingredients — 1 cup of cut prawns, grated coconut, shallots, ginger, garlic, curry leaves, and spices — are blended together first, which creates a cohesive mixture that holds its shape when formed into patties. The breadcrumbs are added after blending specifically to bind the cutlets together before shaping.
How do I keep the patties from sticking to my hands when shaping them?
The recipe advises wetting your palms before taking each portion from the mixture and forming the cutlets — the moisture prevents the prawn and coconut mixture from sticking while you shape them.
