• 1 Cup small prawns
  • ½ cup grated coconut
  • ¼ cup coarse rice powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • A pinch of sugar
  • ½ cup chopped onions
  • A pinch of pepper powder
  • 1tablespoon coriander leaves finely chopped
  • Salt to taste
  • A small blob of tamarind
  • Rice flour for coating the cutlet

A popular Goan variety of cutlets made with prawns as the main ingredient. This mild flavored preparation  will surely be a hit with seafood lovers all over the world. The prawns available in Goa are very tasty and are known for its unique sweet flavour. The cutlets are usually prepared with small sized prawns but you can use the medium or large size variety by chopping them into smaller pieces. This will ensure the right texture to the Sungtan che Dangur/ Danger.

Sungtan che Dangur

Prawns mixed in masalaPrawn masala balls

 

 

 

 

roll the prawn ball in rice powder

flatten prawn ball on frying pan

 

 

 

 

METHOD:

  • Grind the coconut to a paste.
  • Apply salt to the prawns.
  • In a bowl, mix together all the ingredients to a thick consistency.
  • Heat a tawa / pan and grease it with oil.
  • Take a medium size ball of the batter and roll it in the rice powder.
  • Place the ball on the tawa / pan and press it with your palm to form discs of  diameter of 2 inches.
  • Pour oil along the edges. Allow the cutlet to cook till light brown on slow flame. Then carefully turn the other side.
  • Makes a great combination with “dal cho roas with radish”

 

Prawn Cutlet - Sungtan che danger