Prawn Dangar, typically prawn cutlets is a popular and much loved dish in Goa. It can be served as an accompaniment to any main meal or as a snack or appetizer.

Ingredients

1 Cup Prawns, preferable small prawns

2 medium Onions, chopped finely

2 green chillies, chopped

½ cup coriander leaves, chopped

½ tsp. ginger garlic paste3

½ tsp. turmeric powder

½ tsp. chilli powder

½ tsp. coriander powder

1 tsp. salt or to taste

1 tsp. tamarind paste or lemon juice

1 tsp. sugar (optional)

2 tbsp. gram flour (Besan)

1 tbsp. rice flour

2 tbsp. grated coconut

Rawa (semolina) for coating

Oil for shallow frying

Clean, wash and drain prawns.  If using large prawns, chop them into small pieces.  Squeeze out all the excess water and transfer to a mixing bowl.  Add all the ingredients from Onions to coconut.  Mix well, squeezing the mixture so that it binds well.  Cover and keep the mixture aside for 15 minutes.  Form the mixture into golf sized balls, flatten a bit and coat with rawa.  Shallow fry for 5 minutes on each side, till golden brown and crisp. Serve as an accompaniment to a main meal or as a snack or appetizer with ketchup or green chutney.