![Shrimp Pakora Sliders](https://cdn.statically.io/img/www.foodandwine.com/thmb/g47ZT5gtcWBSXxcf4KeCWPAL964=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Shrimp-Pakora-Sliders-FT-RECIPE0522-b2160978d3234aa38f5078ab7bd65d64.jpg)
The shrimp are seasoned with mildly spicy Kashmiri chile powder; use a mixture of three parts paprika to one part cayenne pepper if you don't have Kashmiri chile powder on hand. They get their crunch from a batter of besan (chickpea flour) and cornstarch. The tangy chaat masala sprinkled on top of the fried shrimp and the coconut-cilantro chutney add even more bright flavors to these burgers.
Ingredients
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1 pound jumbo (21/25) peeled, deveined raw shrimp (thawed if frozen)
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1 cup sliced red onion (from 1 small onion)
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3 tablespoons fresh lemon juice (from 1 lemon)
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12 fresh curry leaves, thinly sliced
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1 teaspoon Kashmiri chile powder
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1 teaspoon ground cumin
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½ teaspoon kosher salt, plus more to taste
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1 cup (about 3 1/4 ounces) besan (chickpea flour)
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½ cup (about 2 1/10 ounces) cornstarch
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½ teaspoon turmeric powder
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Grapeseed oil
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Pinch of chaat masala (optional)
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Coconut-Cilantro Chutney (recipe follows)
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12 slider buns
Coconut-Cilantro Chutney
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1 small bunch fresh cilantro (1 1/2 ounces), stems trimmed
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½ cup packed fresh mint leaves (1/2 ounces)
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1 teaspoon cumin seeds
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1 tablespoon ginger peeled and roughly chopped
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2 medium garlic cloves
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1 small (about 1/3 ounce) serrano chile, halved lengthwise and unseeded
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½ cup unsweetened flaked coconut flakes
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½ cup well-shaken and stirred coconut milk
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½ teaspoon kosher salt
Directions
Prepare the Coconut-Cilantro Chutney
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Process cilantro, mint, cumin, ginger, garlic, and serrano chile in a food processor until chopped, about 20 seconds, stopping to scrape down sides of bowl as needed. Add flaked coconut, coconut milk, and salt; pulse until combined, about 3 pulses. Chutney may be stored, covered, in refrigerator up to 5 days.
Make the Shrimp Pakora Sliders
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Toss together shrimp, onion, lemon juice, and curry leaves in a large bowl. Sprinkle shrimp mixture with chile powder, cumin, and salt; toss to coat. Set shrimp mixture aside while you prepare the batter, but do not let stand longer than 10 minutes before cooking.
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Whisk together besan, cornstarch, and turmeric in a medium bowl. Working in batches, transfer shrimp mixture to besan mixture in bowl, and toss until fully coated. Transfer coated pieces to a baking sheet. Repeat process with remaining shrimp mixture.
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Pour oil into a large Dutch oven to a depth of 2 inches; heat over medium until a deep-fry thermometer registers 350°F. Working in about 5 batches, fry about 7 pieces shrimp and onion in oil until golden brown, 2 to 3 minutes per batch, flipping pieces halfway through cook time. Using a slotted spoon, transfer fried shrimp clusters to a paper towel-lined plate; immediately sprinkle with chaat masala and salt to taste.
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Smear a little Coconut-Cilantro Chutney on the inside of each bun. Top evenly with fried shrimp and onion.