1. Combine the shrimp, onions, ginger root, fresh coriander, mint, bread crumbs, 1 teaspoon of the salt and a liberal grinding of black pepper in a deep bowl, and turn them about with a spoon until thoroughly mixed. Add the egg and lemon juice, and knead vigorously with both hands, then beat with the spoon until the mixture is smooth.
2. Marinate uncovered at room temperature for 20 to 30 minutes.
3. Meanwhile, make a smooth, thick batter of the chick-pea flour, ground coriander, red pepper, water and the remaining teaspoon of salt by stirring them together with your fingers or a spoon.
4. In a heavy 10- to 12-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Divide the shrimp mixture into 6 equal portions and shape each one into a round, flat cake about 3 inches
5. With a pastry brush or your fingers, spread the batter on both sides of each shrimp cake. Fry the cakes in the hot ghee for 5 or 6 minutes on each side, until they are a delicate golden brown.
6. Transfer the cakes to a heated platter, squeeze a little lemon juice on each one, and serve at once.
