October 11, 2005

Prawn Wadis (Cutlets)

Manjula & Roopa Nayak

Though this recipe is originally for shell fish. We made these wadis once with prawns and the next day with cabbage, both very tasty. I think its all the coconut! Gals the cabbage version for you - sorry!

250gms prawns OR shredded cabbage ( v.small bits )
1 and 1/2 medium onions chopped fine

For the Masala
1/2 a coconut grated
4 red chillies } saute a
1/2 tsp coriander seeds } bit
a pinch of turmeric
a marble sized bit of tamarind
salt to taste.

For coating
a mix in equal parts of sooji and rice flour

Grind the masala. Make sure you only add water as required as you want a thick paste and definitely not a watery one. If it does turn out to be too watery add a bit of rice flour to thicken.

Add the onions and prawns and mix well using your hands ( kallay )

Take a bit of the mixture in the palm of your hand and make a ball the size of a laddoo and roll in the coating mixture. set aside on a plate. Do this with all the mixture.

Then put a griddle on the flame and wait for it to heat well. Add a teaspoon of oil. Tilt the tava in different directions till the surface has a coating of oil.

Lower the flame. Take one ball of mixture and flatten on the tava. Repeat till the tava is filled but leave enough place around the wadi for you to be able to turn them.

Do not turn too quickly as the wadis then just break up. Wait for the first side to cook and brown well before turning and then let it brown well on the other side too. Add oil while turning to ensure that it doesnt stick to the tava.

Serve hot. We cooked them in coconut oil but I dont think that that is necessary.

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