Prawn Cutlet - Bengali
Flattened butterflied prawns coated in seasoned breadcrumbs and fried golden. A Bengali cabin-restaurant classic, crisp and juicy.
40 min 2 servingsMedium
Ingredients
2 servingsContains: egg·gluten·shellfish
Flavor profile
Spice
Richness
Method
- 1Devein large prawns and butterfly them, keeping tails on.
- 2Flatten gently and marinate in ginger-garlic, chilli and lime.
- 3Rest the prawns 15 minutes to soak up the flavour.
- 4Dust with cornflour, then dip in beaten egg.
- 5Press firmly into seasoned breadcrumbs to coat well.
- 6Chill briefly so the crumb layer sets.
- 7Deep-fry until golden and crisp, about 3 minutes.
- 8Drain and serve with kasundi mustard and salad.
Frequently asked
About 40 minutes total — 25 min prep and 15 min cooking.
Yes — Prawn Cutlet - Bengali is eggetarian.
Prawn Cutlet - Bengali contains egg, gluten, shellfish. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
