Coldwater shrimps cutlets

Coldwater shrimps cutlets



For 4 people


  • 300 grams peeled coldwater shrimps
  • 1 egg
  • 1 paprika pod any color, or same color as garnish
  • Salt, white ground pepper by taste
  • 100 grams of fresh white bread
  • 1 tbsp of fresh parsley, finely chopped
  • 1 egg
  • 1 large onion
  • Flour for breading

Coldwater shrimps cutlets Directions

    • Mince shrimps in a grinder. Remove the crust from white bread. Grate the bread. Finely chop the onion. Remove the seeds from paprika pod, then wash. Chop the paprika pulp finely.
    • Heat up 1 tbsp of vegetable oil in a frying pan. Toast the onion for 5 minutes. Add the paprika and stir-fry for 8 more minutes. When almost ready add chopped herbs, mix, then remove into the bowl and leave to cool.
    • Combine minced shrimps, grated bread, egg, salt and white pepper with fried vegetables. Knead thoroughly.
    • Divide the mince into 6 parts. Form six round flat cutlets, using flour as breading. Sprinkle tray with a flour. Lay cutlets on the tray and sprinkle it over with the flour again. Put the tray in freezer for 10 minutes.
    • Heat up 2 tbsp of vegetable oil in a frying pan. Set the heat to the middle. Toast the cutlets for 4 minutes on each side. Serve with any vegetable salad or light vegetable garnish.