About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
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- Yield:Serves 2
- Active time: 15 mins prep, 10 minutes cooking
- Total time:25 mins total
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 teaspoon turmeric powder
- 2 teaspoons ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1 tablespoon chopped fresh cilantro leaves
- 1 small green chili (such as a Thai bird chili), chopped fine
- 1 medium potato boiled and mashed
- 1 slice bread, dipped in water and squeezed dry
- 1 teaspoon Kosher salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1 egg, beaten
- 2 tablespoons vegetable oil
Place shrimp in a food processor and pulse until finely chopped, about 10 short pulses. Alternatively, chop finely by hand. Transfer to a large bowl. Add turmeric, black pepper, cumin, coriander, red chili, cilantro, green chili, potato, bread, salt, Worcestershire sauce, vinegar, and egg. Mix with hands until well mixed. Transfer to refrigerator and allow the mixture to rest for about ten minutes.
Heat oil in a large heavy-bottomed non-stick skillet over high heat until shimmering. Lower heat to medium-low. With a tablespoon scoop out prawn mixture into hands and shape into rounds (wet your hands with some water so the mix doesn't stick). Lower gently into the hot oil, standing a little away from the pan. Fry until golden brown on both sides, about 5 minutes total, flipping occasionally. Transfer to a paper towel-lined plate to drain. Repeat until all patties are cooked. Serve immediately with coriander chutney, kachumbar (salad), or with spicy tomato sauce as a starter or with a main meal as a side.