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Prawn cutlets or Sungatache Dangar is a popular Goan dish. In Goa, prawns are known as “sungta” and cutlets means “dangar”. We make these cutlets with any type of shell fish like king prawns, clams, mussels, etc. The cutlets with prawns taste spicy and tangy. You will surely love these.

Spicy prawn cutlets recipe is a delicacy in Goa and is usually served with rice and Goan fish curry. It can be served as an appetizer too. It can be served as an evening snack too. Some people like to have it as a patty in their burger too.


  • Prawns: Any type of prawns. If you get tiger prawns or king prawns, chop it into small pieces and use it in this recipe.
  • Garlic: Few garlic pods are needed in this recipe.
  • Green chilies: For spice we add fresh green chilies in this recipe.
  • Spices: Spices like peppercorns, cloves, coriander seeds and dry red chilies are used to make the masala to be added in this recipe.
  • Coconut: Freshly grated coconut is used in this prawn danger recipe.
  • Tamarind: Use fresh tamarind in this recipe. You can eve use store bought tamarind paste.
  • Onion: Finely chopped onion is used to make the Goan cutlets with prawns.
  • Flour: In this version of sungtache cutlets, we have used little gram flour. This helps in binding the ingredients together. We use this ingredient only if the mixture becomes watery on binding.
  • Semolina: Semolina is used to coat the cutlets before shallow frying. Breadcrumbs can be used if semolina or rava is not available.
  • For Marinating Prawns:

    • 1 teaspoon chili powder
    • 1 teaspoon turmeric powder
    • 1/4 teaspoon salt


  1. De-vein, de-shell and marinate the prawns by applying ingredients mentioned in marination section. Keep it aside for 20 minutes.
  2. Dry roast the following spices – coriander seeds, cloves, peppercorns, dry red chilies and keep it aside till it cools down.
  3. Take a mixer or grinder jar and add roasted spices, grated coconut, tamarind and ¼ cup water. Grind into a thick paste. Add water little at a time and grind. Ensure that the paste is not too watery.
  4. Take a mixing bowl and mix the ground paste, finely chopped onion, minced garlic and chopped marinated prawns.
  5. Add little salt and mix well. Remember that salt was also applied to prawns while marination. So add very less. Mix well.
  6. If the mixture becomes watery add gram flour and make lemon sized balls.
  7. Pour rava/semolina into a plate. Flatten the balls into rava and coat it well with rava on all sides.
  8. One by one keep all the rava coated cutlets ready.
  9. Heat a tava/frying pan and spread oil. When oil gets heated, shallow fry the cutlets on both sides.


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