Spicy prawn or shrimp patties from India, Jhinga Tikka (ging-ah tik-kah) may be served as part of an Indian meal or, if made smaller, as an appetizer with drinks.
10 oz. prawns or shrimps, shelled
1 medium-sized onion
2-inch piece fresh root ginger, peeled
1 green chilli
1 tablespoon finely chopped coriander leaves
1 teaspoon salt
1 tablespoon lemon juice
2 tablespoons fresh white breadcrumbs
1/4 teaspoon turmeric
1/4 teaspoon black pepper
3 oz. dry breadcrumbs
4 tablespoons vegetable oil
On a chopping board, finely chop the prawns or shrimps, onion, ginger and chilli. Put the mixture in a medium-sized mixing bowl. Mix in the coriander leaves, salt, lemon juice, fresh breadcrumbs, turmeric, black pepper and the egg. Knead with your hands until well mixed.
Divide the mixture into eight portions and shape them into fiat round patties.
Put the dry breadcrumbs on a large plate. Dip the patties in the breadcrumbs, turning and pressing them lightly until they are well coated on all sides.
In a large frying-pan, heat the oil over high heat. When the oil is hot, add the patties. Reduce the heat to moderate and fry the patties for 5 to 7 minutes on each side, or until they are golden brown all over.
Using a fish slice or spatula, remove the patties from the pan and place them on a heated dish. Serve immediately.