Prawn Cutlet

Wash the prawns,clean and deveined,pat them dry.

Peel the prawns, leaving the tails attached. Take a small sharp knife and cut a line along the back of each prawn, where you can see the digestive tract – from the tail end to the head end. Make sure you don’t cut right through the prawn – just three-quarters of the way. Remove the digestive tract and discard. Use your fingers to open the prawns up from the incision and flatten them down. Now use a rolling pin or the back of a heavy knife to gently beat the prawns out a little more, so that they lay flat, but don’t beat them to the point of ripping the flesh.

Add salt and lemon juice,mix well and keep them aside for 20 minute.

Mix chopped  coriander  and green chillies in a grinder  and grind to make a fine paste using little water.

Add  ginger garlic paste,mustard paste, black pepper powder, coriander and green chilies paste,tomato sauce  and mustard paste in a flat and big bowl.Mix them properly. Add prawnd in this mixture and apply on the each of the fillet evenly and refrigerate it for another 30 minutes.

Meanwhile beat the eggs and mix with little salt.

Take 1 cup maida or refined flour and little bit salt in a plate and mix

Take bread crumbs in a plate

Coat  the prawnd with flour,then dip into egg and cornflour mixture then coat with bread crumbs.

Place oil in a non-stick frying pan to cover the base. Heat over medium heat.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorb lees oil)

Add prawns (according to the size of your frying pan  ) in oil and deep fry on medium flame until golden brown both sides,in between flip the prawns.

Take them out from pan and keep them on absorbent  paper. Serve hot with  tomato sauce and kasundi (Bengali mustard sauce),if you do not have kasundi, you can use English  mustard also.