Prawn kababs are made from freshly minced prawn meat and a combination of a few specific spices for a rich aroma and taste. Usually shallow-fried, these non-veg delights are very easy to make at home. Take a cue from my easy-to-follow guide to make perfect prawn kababs in quick time.
KEY TAKEAWAYS
- Prawn kababs are non-veg delights and a favorable evening snack item.
- Serve them hot with onion rings, lemon wedges, tomato sauce, mustard sauce, any green chutney, chili sauce, or yogurt dip.
- Prawn kababs taste sweet and savory. It is further enhanced by the spices.
- You may also try egg kabab, fish kabab, mutton kabab, chicken kabab, paneer kabab, soybean kabab, corn kabab, lentil kabab, and vegetable kabab for similar taste.
Sipping warm tea and paying attention to the raindrops falling at the roof and window and enjoying crispy prawn kebabs — there may be no higher feeling than this. There is a unique consolation hidden in each sip and bite. The warmth of the tea and the crispiness of the kebabs together turn a dull and gloomy day right into an energetic and cozy one, as if every drop, sip, and bite is telling a brand-new story.
How to Make Prawn Kabab? (Step by Step Guide with Images)
Step 1: Put fresh or frozen prawns in a mixer grinder (250 gm, meat only) and add fresh lemon juice (3 tbsp).
Step 2: Now, add fresh mint leaves (3 tbsp), onion (1 piece, large, finely sliced), salt (1 tsp), green chili paste (1 tbsp), garlic paste (2 tbsp), coriander leaves (4 tbsp, roughly chopped), black pepper powder (1 tsp), and roasted cumin seeds (1 tsp, crushed roughly).
(Pro tip: Be careful about the amount of salt if you use frozen prawns because these often contain salt in them. You may use an equal amount of garlic powder instead of its paste).
Step 3: Grind to a coarse paste.
Step 4: Check the texture.
(Pro tip: Be mindful about the paste. A coarse paste will add to the final texture of the prawn kababs and enhance the taste in every bite).
Step 5: Transfer it to a bowl.
Step 6: Mash and mix potato (1 large piece, boiled, peeled).
Step 7: Add bread crumbs (2 tbsp).
(Pro tip: Alter the amount of bread crumbs according to the moisture content in the mixture).
Step 8: Mix everything nicely. Let it sit for a few minutes to set properly.
Step 9: In the meantime, crack two eggs in a bowl. Whisk them nicely with a whisker or a fork.
Step 10: Also, take an adequate amount of bread crumbs on a plate.
Step 11: Shape the cutlets.
(Pro tip: Grease your hands with a little bit of oil to prevent the mixture from sticking to your hand and giving the right shape to the prawn kababs).
Step 12: Coat it with bread crumbs.
Step 13: Dip it in egg wash.
Step 14: Again, coat it nicely with bread crumbs.
Step 15: Prepare all kababs repeating the steps. Keep them all on a plate aside.
Step 16: Take a kadai. Put an adequate amount of cooking oil to shallow fry the kababs. Heat it on a high flame. When hot, release the kababs one by one carefully so as not to splash hot oil on you.
(Pro tip: Do not overcrowd the kadai with too many kabab pieces. It will hinder proper frying and easy flipping).
Step 17: Flip them carefully after a minute one by one.
Step 18: Fry them nicely and remove them when they turn golden brown on both sides.
Step 19: The tasty and spicy homemade prawn kababs are now ready to eat. Lay the in a bowl as you want, garnish with a few pieces of fresh mint leaves and serve hot with lemon wedges.
Recipe Card
Prawn Kabab
Ingredients
To make the kabab mixture:
- 250 gm prawn fresh or frozen, meat only
- 3 tbsp lemon juice
- 3 tbsp mint leaves
- 1 piece onion large, finely sliced
- 1 tsp salt
- 1 tbsp green chili paste
- 2 tbsp garlic paste
- 4 tbsp coriander leaves
- 1 tsp black pepper powder
- 1 tsp cumin seeds roasted
- 1 piece potato large, boiled, peeled
- 2 tbsp bread crumbs
To coat the prawn kababs:
- Bread crumbs An adequate amount
To make the egg wash:
- 2 pieces egg
To shallow fry the prawn kababs:
- Cooking oil An adequate amount
Instructions
- Put fresh or frozen prawns in a mixer grinder (250 gm, meat only) and add fresh lemon juice (3 tbsp).
- Now, add fresh mint leaves (3 tbsp), onion (1 piece, large, finely sliced), salt (1 tsp), green chili paste (1 tbsp), garlic paste (2 tbsp), coriander leaves (4 tbsp, roughly chopped), black pepper powder (1 tsp), and roasted cumin seeds (1 tsp, crushed roughly). (Pro tip: Be careful about the amount of salt if you use frozen prawns because these often contain salt in them. You may use an equal amount of garlic powder instead of its paste).
- Grind to a coarse paste.
- Check the texture. (Pro tip: Be mindful about the paste. A coarse paste will add to the final texture of the prawn kababs and enhance the taste in every bite).
- Transfer it to a bowl.
- Mash and mix potato (1 large piece, boiled, peeled).
- Add bread crumbs (2 tbsp). (Pro tip: Alter the amount of bread crumbs according to the moisture content in the mixture).
- Mix everything nicely. Let it sit for a few minutes to set properly.
- In the meantime, crack two eggs in a bowl. Whisk them nicely with a whisker or a fork.
- Also, take an adequate amount of bread crumbs on a plate.
- Shape the cutlets. (Pro tip: Grease your hands with a little bit of oil to prevent the mixture from sticking to your hand and giving the right shape to the prawn kababs).
- Coat it with bread crumbs.
- Dip it in egg wash.
- Again, coat it nicely with bread crumbs.
- Prepare all kababs repeating the steps. Keep them all on a plate aside.
- Take a kadai. Put an adequate amount of cooking oil to shallow fry the kababs. Heat it on a high flame. When hot, release the kababs one by one carefully so as not to splash hot oil on you. (Pro tip: Do not overcrowd the kadai with too many kabab pieces. It will hinder proper frying and easy flipping).
- Flip them carefully after a minute one by one.
- Fry them nicely and remove them when they turn golden brown on both sides.
- The tasty and spicy homemade prawn kababs are now ready to eat. Lay the in a bowl as you want, garnish with a few pieces of fresh mint leaves and serve hot with lemon wedges.
