Prawn (Shrimp) Puffs

In India, we use the term prawn for shrimp also. While I was looking for something special to make for Christmas, I came across the recipe Idaho Tuna Puffs in The Family Circle’s Casserole Cookery Book. I decided to substitute prawns for tuna, as tuna is not easily available here, and to make it suitable for the Indian palate. I deleted the cheese from the ingredients because it didn’t contribute either to the flavour or the texture. I used silicon moulds to make these puffs. I used some of the dough to make small pies to give variety in shapes.

Prawn Puffs 1 - Kalas Kalai

Prawn (Shrimp) Puffs

While the cookie-shaped puffs could be served to guests, the small pie puffs could be served for late suppers, or they can even find a place in a lunch box, but only during winter months in India as the prawn would spoil quickly in a lunch box during the other months.

Flashbuckler

Prawn puffs in pie mould.

Nutritive Value

These prawn puffs explode with very high quality proteins from the prawn and eggs. The potatoes contribute a very small amount of carbohydrates as they are mainly composed of water and no fat or oil has been used to cook the ingredients. Therefore these puffs can be classified as a very high protein and low calorie snack.

Ingredients

  • 1 C shelled and deveined Prawns
  • 10 Sambar Onions (Shallots)
  • ½ tsp Pepper Corns
  • 10 Garlic Cloves
  • 1½ tsp grated Ginger
  • 4 large Potatoes
  • ½ C diced Onion
  • 1 Green Chilli, deseeded and diced
  • 1/3 C diced Green Coriander Leaves
  • 4 Eggs
  • ½ tsp Pepper Powder
  • Salt, as needed
  • 1 tsp Butter for greasing

Method

  1. Boil 1 cup of water with 1 teaspoon salt, prawns, shallots, garlic, ½ teaspoon ginger, and the pepper corns.
  2. When cooked, drain the stock and freeze for future use. Also retain the ingredients for the next step.
  3. Chop the cooked prawns. Pulse the chopped prawns in a mixie or blender for 10 seconds at speed 1 along with the ingredients used to cook the prawns.
  4. Pare the potatoes. Chop into 3 cm cubes. Boil 2 cups of water with 1 teaspoon of salt. Add the potatoes and cook till soft. Discard the cooking water.
  5. Mash the potatoes while still piping hot. Add the diced onion, the rest of the grated ginger, green chilli, coriander leaves, and pepper powder. Blend well.
  6. Add the pulsed prawns and mix well. Adjust salt.
  7. Lightly beat the eggs. Add little by little to the potato mixture and blend till you have the consistency of a pliable dough.
  8. Grease small cookie/muffin/pie moulds or loaf tins with butter.
  9. Press the dough into the moulds till the brim, and smoothen the surface.
  10. Bake at 190-200° C (375-390° F) for 20 minutes or till the surface browns to golden brown and the sides separate from the moulds.
  11. Cool on a wire rack and remove from mould.

Notes

  1. If you do not like the flavour of prawns, you can use any other fish which flakes well after cooking. Take care to remove the bones.
  2. If the eggs are very large, do not use all the beaten egg. Stop adding when the dough becomes too sticky.
  3. If you wish to have a richer flavour, mix ¼ cup of butter while making the dough.

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