Shrimp Pakora

This dish is from Hakka Chinese Cuisine, the blend of flavors is amazing especially when it's spicy.

900 grams shrimps head off, peeled and de-veined ( I usually use the very small shrimps)
1 teaspoon salt
1/2 teaspoon hot chilli powder
1 lime juice
2 tablespoons Tandoori masala ( the ones you get at South Asian stores with red color)
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
2 tablespoon chopped coriander leaves
1 cup gram flour

1/2 cup water to bind

Oil to deep fry

Wash the shrimps well and add all the ingredients except the gram flour. Mix well and add the gram flour , fold into the shrimp mixture and bind with the water. Heat the oil on medium flame till hot. Mix well and using your hand, scoop the mixture and pour it gently into the hot oil. Fry on side and turn till the gram flour mixture is not raw. Serve hot with your favorite sauce or you can mix 2 tablespoons of mayonnaise and chilli sauce, mix it well.