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Shrimp And Onion Fritters With Red Pepper Chutney

Shrimp And Onion Fritters With Red Pepper Chutney


1 Cup Chickpea Flour, sifted
½ tsp Baking Soda
¾ tsp Sea Salt
½ Cup Water
Freshly Ground Black Pepper
¾ tsp Cayenne Pepper
1 tsp Ground Cumin
2 Shallots, finely chopped
2 Tbsp Finely Chopped Coriander
½ lb Peeled Shrimps, coarsely chopped
Vegetable Oil, for frying

Red Pepper Chutney
3 Red Chilies, seeded and coarsely chopped
½ of Small Red Bell Pepper, seeded and coarsely chopped
20 Large Fresh Mint Leaves, coarsely chopped
2 Tbsp Lemon Juice
1 Clove Garlic, coarsely chopped
½ to ¾ tsp Sea Salt
Freshly Ground Black Pepper
1 Tbsp Slivered Blanched Almonds
1 tsp Chopped Fresh Dill


Make the Chutney: Put all the chilies, pepper, mint, lemon juice, garlic, sea salt, and black pepper into a blender and blend until smooth. Add the almonds and blend again. Pour into a bowl, adjust the seasoning if necessary and mix in the dill.

Combine the chickpea flour, baking soda, and sea salt in a large bowl. Slowly mix in the water to get a thick batter. Add the black pepper, cayenne pepper, cumin, shallots, coriander, and shrimp. Stir and mix well.

Put the oil in a frying pan and set over medium heat. Line a baking tray with paper towels. When the oil is hot, pick up 1 heaping teaspoon of the batter and release it into the hot oil with the help of another teaspoon. Fry fritters for about 6 to 7 minutes or until they are reddish or golden brown in color. Remove the fritters with a slotted spoon and drain on the paper towels. Make a second batch the same way. Serve hot with red pepper chutney.

Makes about 25 to 30 fritters.

{Recipe adapted from: At Home With Madhur Jaffrey}


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