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What You Need:
(To Make: 6 three-inch cakes)
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1 pound uncooked shrimp, shelled, deveined and finely chopped
1 cup finely chopped onions
2 tablespoons scraped, finely chopped fresh ginger root
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon finely chopped fresh mint
¼ cup soft fresh crumbs made from homemade-type white bread, pulverized in a blender or shredded with a fork
2 teaspoons salt
Freshly ground black pepper
1 egg
¼ cup fresh lemon juice
¼ cup besan (chick-pea flour)
1 teaspoon ground coriander
1/8 teaspoon ground hot red pepper
¼ cup cold water
3 tablespoons ghee
1 lemon, quartered
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Translate this recipe:
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| How To Cook: |
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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.
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2. Marinate uncovered at room temperature for 20 to 30 minutes.
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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.
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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
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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.
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6. Transfer the cakes to a heated platter, squeeze a little lemon juice on each one, and serve at once.
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