Spicy Fried Shrimp With Green Chutney

I often do something like this with fish .My suggestion is only 1 TBS lemon in the marinade ,and and let the flavours blend .Half way through the process add 1TBS of oil and mix well with your hands.Now when you sprinkle the dry batter ingredients ,they will stick very nicely . It is not essential to have a thick batter around the shrimp ,otherwise it will become a Shrimp Pakora or Bhajia !!!.You may need to add a just enough water if batter is not sticking .Even pan frying works for me !

Regarding the chickpea flour: it is often labelled "gram flour" and can be found in the International sections of big supermarkets. Failing that, just buy a bag of dried chickpeas at your local supermarket and bust some up in your food processor/blender. It makes a heck of a racket but in the end you will have a bunch of powder mixed with some bigger shards. Separate the powder with a sieve. Note: make sure food processor is sealed well or you'll get lots of chickpea "smoke" floating around.

I followed the batter instructions to the letter except did not add water. In fact, I had to add a couple of tablespoons more flour to get a batter that stuck to the shrimp. Another tip: don't heat the oil higher than medium high or it just burns off the batter. Turned out absolutely delicious. Oh, and since the NYT has once again left off an ingredient list (come on guys this is getting embarrassing), I made a chutney to our taste.