BABY SHRIMPS CUTLETS

 BABY SHRIMPS CUTLETS

INGREDIENTS 

Baby Shrimps - 1/2 kg

Potatoes - 1/4 kg

Moringa Leaves - 1 cup

Chopped Onion - 2

Chopped Green Chillies - 5

Black Pepper Powder - 1 Tbsp

Crushed Ginger Garlic - 2 Tbsp

Chilli Powder - 2 Tsp

Turmeric Powder - 1/2 Tsp 

Fennel Powder - 1 Tsp 

Garam Masala Powder - 1 Tsp 

Chopped Curry Leaves - 1 Tbsp 

Breadcrumbs - 2 cups

Vegetable Oil - 2 Tbsp

Vegetable Oil - To Fry

Eggs - 2

Salt - To Taste

METHOD

Wash baby shrimps well and keep aside

Clean and wash moringa leaves 

In a pan heat oil and add chopped onion and green chillies

When transparent add crushed ginger garlic and sauté until raw smell is no more

Add the cleaned shrimp moringa leaves spice powders and salt to taste

Mix well cover and cook in medium to low flame stirring in between 

Once done remove pan from stove

Mash the boiled potatoes and add to the pan

Mix until we’ll combined 

From the mixture take even sized balls flatten into discs or any shape

Keep in a tray and cover with cling film

Refrigerate until frying time 

Beat the eggs well in a bowl and set aside

Take breadcrumbs in a bowl 

Heat oil to fry in a pan

Dip cutlets in the egg roll in breadcrumbs 

Deep fry in medium flame until browned

Serve hot with mayo or any dip you like

Notes :

Adjust spices to suit your taste 

Fry to golden colour or browned

Adding moringa leaves is optional 

I haven’t added coriander leaves

Can be added if liked

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