Prawn Croquettes (8)

Another favourite from Bengal which I found in Asma Khan’s ” Ammu”. With British and Portuguese influences recipes like this would have originated as railway meals for the colonial elite, but later spread to the general public.

Prawn Croquettes (8)
Print Recipe
Prawn Croquettes (8)
Print Recipe
  1. Chop the prawns into small pieces, but not too finely. Put them in a bowl and stir in the white pepper and salt.
  2. Soak the bread in cold water, then squeeze out all the liquid, break it into small lumps and place in a bowl. Add the onion, garlic, chillies, lime juice and coriander and knead until evenly combined. Add the prawns and mix until evenly distributed.
  3. Heat the oil in a deep fryer or a heavy-based pan over a medium–high heat. Shape a piece of the mixture into a 5-cm croquette and test-fry one croquette; when cool enough to eat, taste and adjust the seasoning, adding more salt, pepper or lime juice if required.
  4. Shape the remaining mixture into 5-cm croquettes and fry in the hot oil in small batches, turning frequently, for 2–3 minutes. Drain on kitchen paper.
  5. Serve with any dipping sauce you like, such as chilli sauce or tomato ketchup, or serve some Pineapple and Chilli Chutney (page 228) on the side.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *