INGREDIENTS
400 g prawns, peeled, 1 tsp lemon juice, 1 boiled potato, grated, 2 green chillies, finely chopped, 1 onion, chopped, 10 g fresh green coriander, a pinch of turmeric powder, a pinch of red chilli powder, a pinch of cumin powder, a pinch of crushed black pepper, 2 egg whites, 20 g fresh white bread crumbs, 40 g mayonnaise, 300 ml oil for frying
For the green paste
5 g fresh mint, 10 g green coriander, 1 green chilli
METHOD
• De-skin the prawns and wash them thoroughly in running water.
• Chop the prawns into smaller pieces. Place them in a separate bowl and mix in the lemon juice and the grated boiled potato.
• Now add the finely chopped green chillies, chopped onions and fresh coriander leaves.
• Mix in the turmeric powder, red chilli powder, cumin powder, crushed black pepper and salt.
• Add two egg whites and fresh white bread crumbs. Mix well.
• Add 1 tsp oil and check the seasoning.
• Divide the mixture into even-sized balls.
• Flatten the balls like a patty and keep aside for 12-15 minutes.
• Heat oil in a kadai, and fry the prawn cutlets till they turn brownish in colour. Remove and keep aside.
• Mix together the mint, coriander and green chillies and blend it into a fine paste.
• Now mix together the mayonnaise and the prepared green paste along with a little salt. Your mayo sauce is ready.
• Transfer the prawn cutlets on to a plate, garnish with lemon rind and tomato cherry. Serve with minted mayo sauce.
