Prawn Cutlets with Plum Sauce

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 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

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