Indian Prawn Patties Recipe

Updated April 06, 2021

2013.05.05-Parsi-Prawn-Kebabs.jpg — Prasanna Sankhe

This is one of those dishes you will eat without knowing when to stop. Kolmi na Kevaab , or prawn kebabs, are a distinctly Parsi dish. This small community of people follow the ancient Zorastrian religion and have made many contributions to the city of Bombay. Parsi cuisine has evolved into a unique amalgamation of flavors over the years, largely non-vegetarian in its range with plenty of interesting dishes involving eggs.

Kolmi Na Kevaab is an easy-to-cook Parsi favorite that will inspire many requests for seconds. It's mildly spicy, soft on the inside, and slightly crisp on the outside. It does have the typical Indian flavors of cumin and chilli, but the addition of Worcestershire sauce gives it a unique twist. Have it as a starter or as a side to brown rice pilaf, dhansak masala daal (recipes for that coming soon) and end with a quick snooze if it's your Sunday lunch menu.

Recipe Details

Indian Prawn Patties Recipe

Active 10 mins

Total 25 mins

Serves 2 servings

Ingredients

1/2 pound medium shrimp, shelled and deveined
1/2 teaspoon turmeric powder
2 teaspoons ground black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chile powder
1 tablespoon chopped fresh cilantro leaves
1 small green chile (such as a Thai bird chile), chopped fine
1 medium potato, boiled and mashed
1 slice bread, dipped in water and squeezed dry
1 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
1 large egg, beaten
2 tablespoons vegetable oil

Directions

Place shrimp in a food processor and pulse until finely chopped, about 10 short pulses. Alternatively, chop finely by hand. Transfer to a large bowl. Add turmeric, black pepper, cumin, coriander, red chili, cilantro, green chili, potato, bread, salt, Worcestershire sauce, vinegar, and egg. Mix with hands until well mixed. Transfer to refrigerator and allow the mixture to rest for about ten minutes.
Heat oil in a large heavy-bottomed non-stick skillet over high heat until shimmering. Lower heat to medium-low. With a tablespoon scoop out prawn mixture into hands and shape into rounds (wet your hands with some water so the mix doesn't stick). Lower gently into the hot oil, standing a little away from the pan. Fry until golden brown on both sides, about 5 minutes total, flipping occasionally. Transfer to a paper towel-lined plate to drain. Repeat until all patties are cooked. Serve immediately with coriander chutney, kachumbar (salad), or with spicy tomato sauce as a starter or with a main meal as a side.

Special Equipment

Food processor (optional)

Nutrition Facts (per serving)
293	Calories
17g	Fat
29g	Carbs
7g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	293
% Daily Value*
Total Fat 17g	22%
Saturated Fat 2g	10%
Cholesterol 98mg	33%
Sodium 859mg	37%
Total Carbohydrate 29g	11%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 7g
Vitamin C 15mg	74%
Calcium 82mg	6%
Iron 3mg	18%
Potassium 554mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.