Konkani Prawn Patties

  • Servings: 6
  • Difficulty: medium
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Konkani style patties made with Prawns inside a filling of potato and bread.

040For filling mixture:
300 gms King prawns, peeled cleaned and uncooked
1 tbsp crushed garlic
4 onions, finely chopped
1 tsp red chilli powder
¼ tsp garam masala powder
A pinch of turmeric powder
2-3 kokum
Salt to taste
2 tbsp oil 

For Patty:
400gms potatoes, boiled and peeled
5-6 bread slices
½ tsp salt
2 tbsp lemon juice
2 tbsp coriander leaves
oil to fry

First prepare the prawn mixture filling.

Heat 2 tbsp oil in a pan and sauté crushed garlic and onions for few minute until onions turn pink in colour.  Then add turmeric, red chilli powder, garam masala and salt. Sauté for another minute.

Add kokum and cleaned prawns. Cook until prawns are done and mixture is dry. Let it cool down. Remove kokum afterwards from the mixture.

(Tip: Tamarind paste can be used as a substitute to kokum)

In a large bowl, mash boiled potatoes. Soak bread slices in cold water and then add them to the mashed potatoes along with coriander leaves, lemon juice and salt. Mix it well using hands.

Divide the potato mixture into equal sized portions.

Wet your hands with water to make sure it’s not sticky.

Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of prawn filling in the middle and wrap it close, forming a ball and then press it to make flat patty.

Continue this until you make all patties. If it sticks to your hands, wet your hands a little.

Heat oil in a heavy-bottomed non-stick pan and fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.

Serve with sauce or chutney.

Prawn Skewers with Asparagus and Rocket Salad

  • Servings: 4-5
  • Difficulty: easy
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Prawns barbecued with asparagus marinated in Italian herbs and lemon juice.

03315-20 king prawns, only tail on
3 tbsp extra virgin olive oil/ vegetable oil
2 tsp Italian herbs
1 tbsp parsley, finely chopped
½  tsp black pepper powder
2 tbsp lemon juice/ juice of 1 lemon
8-10 asparagus spears, ends trimmed, cut into 2inch pieces
Salt to taste
2 handfuls rocket leaves
1/2 red onion, sliced
Parmesan cheese shavings, to garnish
Balsamic vinegar
Bamboo/metal skewers

In a large bowl, mix 2 tbsp olive oil, Italian herbs, black pepper powder, chopped parsley and lemon juice along with prawns and asparagus. Mix well using hands. Add salt to taste. Leave to marinate for 10-15 minutes.

After marination, thread the prawns onto skewers with asparagus in between.

Arrange skewers on barbecue, grill prawns until pink in colour and thoroughly cooked.  Keep turning while cooking.

In the meanwhile, mix rocket leaves, onion, parmesan cheese, remaining olive oil and balsamic vinegar in a salad bowl. Season salad with salt and pepper, to taste, and toss to combine.

Serve barbecued prawns and asparagus with rocket salad and aioli.

Lemon-grass Smoked Thai Prawn

  • Servings: 2-3
  • Difficulty: easy
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Prawns skewered and barbecued over the lemon-grass stems.

0318- 10 king prawns, shell on and head off
1 tbsp extra virgin olive oil/vegetable oil
1 clove of garlic, crushed
2 tsp ginger, very finely chopped
1-2 red chillies, de-seeded and finely chopped
2 tsp fish sauce
½ tsp soy sauce
1 tsp cumin powder
1 tsp lemon juice
Lemon wedges
4-5 lemon-grass stems
Bamboo/metal skewers

In a bowl, create a marinade by mixing crushed garlic, ginger, olive oil, cumin powder, chillies, fish sauce, soy sauce and lemon juice. Add the prawns and leave aside for atleast 5 minutes.

Later thread the prawns onto skewers.

Place lemon-grass stems over the grill. Arrange skewers on the stems and grill them for 5-8 minutes until prawns are cooked through and turned pink in colour.

Keep turning while cooking and make sure not to overcook prawns.  Throw away lemon-grass after prawns are cooked.

Serve with lemon wedges.