Tapioca prawn cutlet, also known as kappa-chemmeen cutlet, is a Kerala-style cutlet. Generally, tapioca is not used for making cutlets. But when we include this Kerala staple item in a dish, we get a desi flavour. People who love to taste a new cutlet variety can check this recipe.  Also read: Jackfruit – Prawn Cutlet Recipe.

Tapioca Prawn Cutlet

Ingredients for Tapioca Prawn Cutlet (Kappa-Chemmeen Cutlet):

  1. Cleaned Prawns – 250g 
  2. Garlic – 5 cloves
    Ginger – A small piece
    Coriander powder – 2 teaspoons
    Chilli powder – 2 teaspoons
    Turmeric powder – ½ teaspoon
    Meat masala powder – 1 teaspoon
    Pepper powder – ½ teaspoon 
  3.  Oil – 2 tablespoons 
  4.  Shallots (chopped) – 3 tablespoons
     Curry leaves – 1 sprig, chopped 
  5.  Malabar Tamarind – 2 pieces 
     Salt – As needed 
  6. Tapioca – 1 kg 
  7. Eggs – 2 
  8. Bread crumbs – As needed for coating 
  9. Oil – For frying

How to prepare Tapioca Prawn Cutlet (Kappa-Chemmeen Cutlet)?

  1. Clean the prawns by removing the shells and veins. 
  2. Grind the second set of ingredients into a fine paste using a mixer. 
  3. Heat oil in a pan, sauté the chopped shallots and curry leaves, and set aside. 
  4. In the same oil, add the ground paste and sauté well. When the raw smell disappears, add the prawns, Malabar tamarind, and salt. Cook until the mixture is dry and well sautéed. 
  5. Add the sautéed shallots and curry leaves back into the mixture, mix well, and remove the Malabar tamarind pieces. 
  6. Cook the tapioca in plenty of water with enough salt. Once done, drain and mash it well. 
  7. Take small portions of the tapioca mixture, flatten it slightly in your hand, place a little prawn mixture in the centre, roll and flatten again to form cutlet shapes. 
  8. Dip each cutlet in beaten egg, coat with bread crumbs, and deep fry in hot oil until golden brown.

Courtesy: Vanitha Magazine, April 26 – May 9, 2025

Also read a few more prawn snack recipes. Visit my page.

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