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.

 
 
Ingredients:

  • 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
   

Method:
  • 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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