Prawn Dangar is a delicious prawn cutlet recipe. It is great as a snack as well as a part of a meal.
As far as I know, this is a Goan dish. Many call it the ” Poor man’s food ” since it’s made with tiny shrimp which come cheaper as compared to many fishes.
I’ve grown up consuming it. This recipe is passed down from my grandmother to my mother and then to me.
Prawn cutlet/ Dangar are made with easily accessible ingredients like shrimp, onion, semolina, etc. They can be consumed fresh or kept frozen in the fridge to be consumed as and when required.
In a way, it is a complete meal with a balance of carbs from semolina, protein from shrimp and fibre from onion and coriander. One of the easiest ways to increase the fibre content is by adding more varied vegetables to it.
Once you do try it, let me know how it was. Meanwhile also try this whole wheat pizza.
Prawn Dangar
Equipment
- Mixing bowl
- Iron skillet/non stick pan
Ingredients
- 1 cup small shrimps/prawns (cleaned and washed)
- 1/2 cup Fine semolina (to make it gluten free, use jowar semolina)
- 1 medium Onion (finely chopped)
- 1 tsp Red chili powder
- 1.5 tsp Tamrind paste
- 1/2 tsp Garam masala
- 1 tsp Salt
- Spring onion/coriander (finely chopped)
- Water
- 2-3 tsp Oil
Instructions
- Mix all ingredients in a bowl.
- Sprinkle in some water for binding if needed.
- Divide the mixture into 8 separate balls and flatten it lightly.
- Heat a pan, brush some oil and place the cutlet on the pan. When browning happens, flip it over and let it cook till brown.
- Serve it as a snack or with a meal.
If you like the recipe, do give soya chunks biryani a try too.
