Air fryer recipe · Snacks
Chingri Prawn Cutlet
Whole butterflied prawns in a crisp golden crumb, a celebratory Bengali snack made light in the air fryer.
- 24 minTotal time
- 195°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 200kcal
- 14.7 gprotein
- 27.8 gcarbs
- 3.1 gfat
- 1.4 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large prawns, peeled and butterflied10
- Lime juice and pepper1 tbsp / 1 tsp
- Ginger-garlic paste2 tsp
- Flour for dusting1/4 cup
- Beaten egg1
- Breadcrumbs1 cup
Method
Prepare the prawns
Devein the prawns and butterfly them, keeping the tail intact for the classic look. Make light scores along the belly so they stay flat instead of curling.
Marinate
Toss the prawns with lime juice, pepper, ginger-garlic paste and salt and rest for fifteen minutes. The acid firms the flesh and adds brightness.
Coat in stages
Pat the prawns dry, then dust with flour, dip in beaten egg and coat in breadcrumbs. Hold by the tail to keep your fingers from clumping the crumb.
Chill briefly
Place the coated prawns on a plate and chill for ten minutes so the crust adheres. This helps them crisp evenly in the dry heat.
Air-fry the cutlets
Spray the prawns with oil and arrange them spaced apart in the basket. Air-fry at 195C for 10 minutes, flipping once, until the crumb is golden and the prawns are just cooked. The prawns are done when they turn opaque and curl.
