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Prawn Betki Roll

A community recipe by

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.

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 chilli (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 chile (de-seeded and finely chopped)
  • salt
  • 1⅛ pounds breadcrumbs
  • 2 eggs (beaten well)
  • 3½ ounces flour
  • 3½ ounces cornstarch
  • 9 fluid ounce water
  • 18 fluid ounce 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 chillies 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.

    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.

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