Fusion Prawn Cups

Fusion Prawn Cups 

What about fusion prawn cups, you might think! Well, this is something that I created when I was frequently asked for no fry iftar snacks. And no fry snacks are kind of demanding, as when compared to fried snacks, they are easily appreciable as they are visually appealing and your hands go grab them automatically. So I sat down to figuire out a snack that needed no oil, well, that obvioulsy includes steamed food like momos, ari unda etc. But somehow I wasn't in a mood for steamed food. And since I have been expermenting with cream ( fresh cream, cooking cream etc)  I thought I needed a break through so I came up these cups that basically uses a coconut cream/ milk base. Now if you don't like coconut cream/ milk , feel free to substitute with fresh milk/ cream, it would definetely taste good.

Since the hubster has bought a lot of samosa sheets, which he says was only available in bulk. So I somehow wanted to experiment with these samosa sheets. So there you go! That is how the cups were initiated, lol. This is the reason I have been using a samosa sheets in my other recipe, like my butter chicken parcels. Jokes apart, I love seafood and the flavor of coconut. It just goes hand in hand. Now if you ask me, why fusion? I have used ingredients like coconut milk and soy sauce that makes this a fusion snack. 

For iftar, our tablespread is quite different unlike others. We have had made it a habit since the past 3-4 Ramadan that we have our a couple dates when we open our fast. A glass of water, dry fruits and nuts, juice/laban and set of cut fruits. After which we go for our prayers, with fasts opened but light tummies. And the snacks are devoured right after the magrib prayer. After adopting this way of clean eating, we have never gone back and always try to stick to this routine. (but of course excluding some cheat days). If you have been following the same routine you are definetely doing a favor to your stomach by not dumping all the food at once into your tummy. 

Now back to the prawn cups, I initally thought of adding prawns mince to the sauce while it cooked for better flavor and texture, but since I didn't have enough prawns with me I dropped that thought. Since this is a no fry recipe, making it visually appealing is one among my targets apart from the taste that has to excel too. A sauce is prepared using coconut milk and bread crumbs, onto which we have our fried prawns and finally topped with fried coconut that is sauteed in red chilli powder. Defintely a show stopper for your iftar spread. These are eaten like pani puri, it is super Crispy and when you pop it into your mouth, it explodes like a bomb with flavors! 😍 

Now let's make some fusion Prawn Cups. 

Ingredients :

  • 6-7 prawns, cleaned and deveined 
  • 1/4 tsp Turmeric powder 
  • 1/4 tsp Red Chilli Flakes 
  • 1/2 black pepper powder 
  • Salt, as required 
  • A squeeze of lemon juice. 
  • 1/2 tsp ginger garlic paste 
  • 1/2 cup Coconut milk (I used coconut milk powder) 
  • 2 tbsp bread crumbs
  • 1/2 cup milk
  • 1/4 chicken stock (optional) 
  • 2-3 tbsp cream
  • 1 tsp soy sauce
  • 8-10 Samosa leaves
  • 1 egg (egg wash) 

Coconut topping :
  • 2 tbsp grated coconut 
  • 1 tsp Red Chilli powder
  • 1/4 tsp ginger garlic paste 

Instructions :

  1. In a fry pan,  pour some oil and fry the prawns marinated in Turmeric powder, red chilli flakes, black pepper powder, salt and a squeeze of lemon juice. 
  2. In the same pan, sauté ginger garlic paste and add coconut milk. 
  3. Next add bread crumbs and pour the milk and add cream. Pour your chicken stock if you have. Finish off with a dash of soy sauce. 
  4. Now to prepare the coconut topping. Mix the ingredients under coconut topping and fry it in little oil in lowest flame until crisp. 
  5. Now prepare the cups by cutting the samosa leaves into halves and placing them in a cross in the cupcake pan moulds to form cups. 
  6. Brush them with an egg wash and bake in a preheated oven on 180 deg C for 15-20 minutes or until crisp. 
  7. Remove your cups from your cupcake pan and add your gravy to it. 
  8. Place a prawn on each cup and finish off with a Sprinkle of the prepared coconut topping and add chopped spring onion for a pop of color. 


  • Please be careful when adding salt as the sauce will have enough salt from the chicken stock and soy sauce. 
  • You may add minced prawns after adding the ginger garlic paste in the sauce for better flavor, I didn't have many prawns with me so I didn't use them in the gravy sauce. 
  • Please use fresh prawns, so you have the yummy flavors of the prawns in the gravy. 
  • I would suggest to use mini cupcake pans, if you have them, so that it's easier to pop them in your mouth. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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