Thursday, May 23, 2013

Sungatache Daangar/Prawn cakes

This is tasty and quick appetizer cum side dish. It can be served with rice and curry. It can be also served with tomato sauce as an appetizer.


  • 1 cup small prawns cleaned, de-veined
  • 5 tbsp fresh shredded coconut
  • 3/4 cup onion chopped
  •  1-2 tbsp chopped tomato
  • 1 tbsp ginger garlic paste 
  • 2 finely chopped green chilies
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  •  1/2 cup besan
  •  1/2 tbsp garam masala
  •  2 tbsp chopped coriander leaves
  •  salt as per taste
  •  2 tbsp oil for frying

  • Add about 1 tbsp of salt to cleaned deveined prawns and keep aside for about 5-10 minutes.
  • If you use big prawns or shrimps, cut them into small pieces.
  •  In the mean time Mix all the ingredients except oil .
  • Add prawns and mix well.
  • Now heat Tava and add little oil and spread the oil on tava to avoid sticking of prawn cakes.
  • Take the prepared mixture in hand and shape it like a cutlet.
  • Arrange it on tava. Turn them after 5 to 7 minutes.
  • Fry until cooked and crispy.You can also user 14/ cup of besan and 1/4 cup of rice flour for crispiness.


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