How to Make Healthy Shrimp Cutlet

When yesterday I went to Muchibazar in Ultadanga I suddenly found a lady selling very small and live shrimps, which struck my mind to make a good and healthy recipe. Immediately I purchased it, and with that, I purchased spinach and fenugreek leaves. And on the way, I started gathering ideas, How to Make Healthy shrimp cutlets. Here I used Chana Dal /Split Bengal gram for the main binding ingredient with that spinach to enhance the food value,(like palang saak diye cholar dal) and again added chopped fenugreek leaves with coriander leaves to make it the healthiest snack. And that chutney/sweet pickle is also made from fresh mint leaves. Here roadside prawn cutlets are available with a medium-sized prawn and blinded with potato and bread crumbs.

Main Equipment required

• Gas stove
• A frying pan or wok
• Spatula
• A serving plate/bowl
• Mixing bowl
• Grinder

Ingredients

• 1 cup fried prawns 
• ½ cup soaked split Bengal gram
• ½ cup chopped spinach
• Fenugreek leaves-chopped-1/2 cup
• 2 green chilies
• ½ cup chopped coriander leaves
• Salt and pepper to taste
• Turmeric powder
• Chili powder
• Breadcrumbs as required
• Oil for frying-3 tbsp

How to Make Healthy Shrimp Cutlet

Step1: Wash Bengal gram/dal and keep it aside.

Step2: Wash shrimps with a lot of water.

Step3: Mixed shrimps with salt. Turmeric powder and chili powder very gently.

Step4: Heat oil in a wok

Step5: Fry shrimps until color changes in 2 to 3 stages.*

Step6: Now in a blender add the split Bengal gram/dal and spinach, and make a smooth and nice green paste

Step7: Transfer it to a mixing bowl.

Step8: mix with chopped fenugreek and coriander leaves.

Step9: make the mixture a little tight

Step10: By the use of fingers make flat and round-shaped patties.

Step11: Coat with breadcrumbs

Step12: Deep or shallow fry in oil, reverse it and fry till color changes to brown.

Step13: drain onto kitchen paper and transfer it to a serving plate and serve with mint chutney

How to Make Healthy Shrimp Cutlet

Here I used Chana Dal /split Bengal gram for main binding ingredient with thatspinach to enhance the food value, again added chopped fenugreek leaves with corianderleaves to make it a healthiest snack. And that chutney/sweet pickle also madefrom fresh mint leaves.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course, Snack

Cuisine Indian

Servings 2 people

Calories 0.14 kcal

Equipment

• Gas Stove
• Spatula
• Serving plate
• mixing bowl
• grinder
• A kadai or a fry pan

Ingredients

  

• fried shrimps
• soaked split bengal gram
• Fenugreek leaves-chopped
• chopped spinach
• green chilies
• coriander leaves
• Breadcrumbs as required
•  turmeric powder
• red chili powder
• oil
• salt

Instructions

 

• Step1: Wash Bengalgram/dal and keep it aside.
• Step2: Washshrimps with lot of water.
• Step3: Mixedshrimps with salt. Turmeric powder and chilli powder very gently.
• Step4: Heatoil in a wok
• Step5: Fry shrimps until color changes in 2 to 3 stages.*
• Step6: Nowin a blender add the split Bengal gram/dal and spinach, and make a smooth andnice green paste
• Step7:Transfer it to a mixing bowl.
• Step8: mixwith chopped fenugreek and coriander leaves .
• Step9: makethe mixture little tight
• Step10: Bythe use of fingers make flat and round shaped patties.
• Step11: Coatwith breadcrumbs
• Step12: Deepor shallow fry in oil, reverse it and fry till colour changes to brown.
• Step13: drainonto kitchen paper and transfer it to a serving plate and serve with mintchutney

Notes

In step 5,  take little care while dropping the shrimps in a wok, do not mesh it, or put more at a time, otherwise, small shrimps will be sticking with the wok. so before using it you put oil in the wok and with the help of a brush, spread it all over the wok in high flame. Now let the smoke starts coming out, make the flame low, and start cooking now.