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.