Chingri Shutki Bhorta | Dried Prawn Paste
Prep time
Cook time
Total time
A traditional Bengali Prawn paste recipe originally from Bangladesh, Chingri Shutki Bhorta is the perfect companion for Steamed rice
Recipe type: Fish
Cuisine: Bengali
Serves: 5 People
  • Chingri Shutki/ Dried Prawn (small size): 250g
  • Onion: 4
  • Garlic Paste: 1.5 Tbsp.
  • Ginger Paste: ½ Tsp.
  • Green Chili: 3-4
  • Dried Red Chilli: 2
  • Salt: to taste
  • Mustard Oil: 2 Tbsp. + 1 Tsp.
  • Lemon juice: 1 Tbsp.
  1. Dried Prawns need to be cleaned thoroughly before cooking. Wash under running water for 2-3 times followed by washing the shrimps in a bowl full of water.
  2. Now strain water from the prawns using your hand; as much as you can.
  3. Chop onions roughly.
  4. Heat oil in a wok and fry half of the onion crisply to make "Piyaj Beresta" (fried crisp Onion) and leave those aside.
  5. Now in the same oil fry, two dried Red chilies with the stem on for a minute or till the chillis change color.
  6. Strain fried chilies from the oil and leave aside.
  7. Now add washed dried prawns in the remaining oil and start sauteing till water evaporates completely and the prawns started emitting aroma.
  8. Add remaining chopped onion, ginger and garlic paste and 2-3 green chilies and cook for 8-10 minutes in low flame.
  9. Cook till the prawns along with onion cooked properly after adding salt.
  10. Now switch the flame off and give the fried prawn a rest of at least 15 minutes to cool it down properly.
  11. Take cooked prawns along with friend onion, fried red chili and a dash of lemon juice along with little mustard oil in a mixer grinder and make a smooth paste of it.
  12. Instead of mixer grinder, traditional "Shil Nora" or Shil Batta" can also be used.
  13. You can serve the Shutki Chingri Bhorta or Dried Prawn Paste as it is with rice
  14. Or can make small balls out of the paste like I did and serve with steamed rice with a side of green chili and a piece of lemon.
Recipe by Debjanir Rannaghar at