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Prawn Cutlets with Plum Sauce Recipe

Prawn Cutlets with Plum Sauce is a popular Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 1 kg - green king prawns.
  • 2 - Egg whites, lightly beaten.
  • 1/2 cup - Corn flour.
  • oil - 6 tbsp (or more for deep frying)| For Sauce:
  • 500 gms - ripe red plums, stoned.
  • 100 ml - water.
  • 1/2 cup - brown sugar, tightly packed.
  • 2 tbsp - Tomato sauce.
  • 2 tbsp - soya sauce.
  • 2 tsp - Arrowroot or Corn flour.
  • Coriander or Parsley for garnish.
  • How to Make Prawn Cutlets with Plum Sauce:

    1. Remove shells from prawns leaving tails intact. Reserve heads and shells to make stock.
    2. Stir prawns down the back and remove black veins.
    3. Continue the split without cutting right through.
    4. Open prawns out and flatten lightly with knife to make cutlets.
    5. Dip in egg white then coat with corn flour.
    6. Deep fry in hot oil for a few minutes until lightly coloured.
    7. To make plum sauce: bring plums and water to the boil and simmer for 5-8 minutes over low heat until just tender.
    8. Puree fruit in food processor or push through a fine sieve.
    9. Return to pan with brown sugar, tomato sauce and soya sauce.
    10. Boil until liquid is reduced for 1.5 cups, stirring constantly.
    11. Stir arrowroot to a paste with a little water then add to sauce. Cook, stirring until thickened.
    12. Serve sauce in a bowl on a platter surrounded by prawn cutlets.
    13. Garnish with coriander.


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