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Prawn Betki Roll

A community recipe by RonnD

Not tested or verified by Nigella.com

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Introduction

Fish has become a staple food for the Bengalis. My mother loves making this starter on special occasions.

Ingredients

Serves: 6-7

Metric Cups

15 fish fillets (any large fish, preferably bhetki)
½ kilogram prawns
½ kilogram onions (finely chopped)
1 teaspoon turmeric
1 teaspoon red chilli powder
1 tablespoon ginger paste
1 tablespoon garlic paste
6 green chillies (de-seeded and finely chopped)
salt
½ kilogram breadcrumbs
2 eggs (beaten well)
100 grams flour
100 grams cornflour
250 millilitres water
500 millilitres oil

15 fish fillets (any large fish, preferably bhetki)
1⅛ pounds shrimp
1⅛ pounds onions (finely chopped)
1 teaspoon turmeric
1 teaspoon red chile powder
1 tablespoon ginger paste
1 tablespoon garlic paste
6 green chiles (de-seeded and finely chopped)
salt
1⅛ pounds breadcrumbs
2 eggs (beaten well)
3½ ounces flour
3½ ounces cornstarch
9 fluid ounces water
18 fluid ounces oil

Method

Prawn Betki Roll is a community recipe submitted by RonnD and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the filling:

Heat 4 tbs of oil in a pan. Add onions and saute till brown. Add ginger and garlic paste and stir fry. Add turmeric and chilli powder to it.

Add prawns, green chillies and salt. Stir fry until the prawns are cooked and dry.

Add fresh coriander leaves. Remove from heat and set aside.

For the rolls:

Place the fillets on a board.

Put 2 tsp of the filling at one end of each fillet. Roll tightly so that the filling doesn't spill out. Prepare all the fillets.

Mix flour and cornflour with water and eggs to make a smooth batter.

Dip the roll in the batter and then roll them in bread crumbs.

Deep fry and serve hot with salad.

For the filling:

Heat 4 tbs of oil in a pan. Add onions and saute till brown. Add ginger and garlic paste and stir fry. Add turmeric and chilli powder to it.

Add shrimp, green chiles and salt. Stir fry until the shrimp are cooked and dry.

Add fresh coriander leaves. Remove from heat and set aside.

For the rolls:

Place the fillets on a board.

Put 2 tsp of the filling at one end of each fillet. Roll tightly so that the filling doesn't spill out. Prepare all the fillets.

Mix flour and cornstarch with water and eggs to make a smooth batter.

Dip the roll in the batter and then roll them in bread crumbs.

Deep fry and serve hot with salad.

Additional Information

A dip for the rolls can be prepared too, by mixing together 2 cloves of garlic, fresh coriander leaves, 2 green chillies, salt, sugar and tamarind and grind them well in a processor.