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.
Ingredients
- 1 kg raw peeled small prawns
- 1 tsp White pepper
- 1½ tsp salt
- 4 slices white bread crusts removed
- 60 g white onion finely chopped
- 4 garlic cloves finely chopped
- 4 green chillies finely chopped
- 2 tsp fresh lime juice
- 4 tbsp finely chopped fresh coriander leaves
- vegetable oil for deep-frying
Servings:
Instructions
- Chop the prawns into small pieces, but not too finely. Put them in a bowl and stir in the white pepper and salt.
- 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.
- 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.
- 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.
- 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.
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