Ingredients
- Sailor's Choice Jumbo Prawns - 200g
- Fennel seeds - ¼ teaspoon
- Black peppercorns - ¼ teaspoon
- Ajwain seeds - 1 pinch
- Chopped ginger - ¼ teaspoon
- Chopped coriander - ¼ teaspoon
- Chopped green chilli - ¼ teaspoon
- Boiled, mashed potato - 1 tablespoon
- Corn flour - ½ tablespoon
- Oil - enough for a frying pan
- Lemon juice - ½ lemon
- Chaat masala - ¼ teaspoon
- Salt - to taste
Instructions
- Dry the raw prawns using a paper towel.
- Chop the prawns until they have granular paste-like consistency.
- Roast the fennel, black pepper and ajwain seeds in a pan and then crush them using a rolling pin to form a powder.
- In a mixing bowl, add the chopped prawn paste, the powdered roasted seeds,chopped ginger, coriander, green chilli, mashed potato and mix them well.
- Add in the corn flour and shape the content into a tikki.
- Heat oil in a frying pan over medium heat.
- Place the prawn tikkis in the pan one by one and cook each side for approximately 2 minutes.
- Sprinkle it with lemon juice and chaat masala. Serve hot.
Sailor’s Choice Recommendation:
Prawn Kebab is great when paired with a simple mint chutney.
