Recipe by Charmed
This crispy, fried, shrimp dish, similar to Japanese Tempura, is flavored with Indian spices and then coated with Cream of Rice to make them especially light and crunchy. The recipe is from a restaurant called The Bombay Cafe, and although I haven't tried them yet, they sound so good I wanted to share the recipe so someone else can enjoy them before I get a chance to myself. They could be served as an appetizer, first course, or main course along with other side dishes. Time does not include marinating time.
Top Review by Girl from India
Great stuff! A small confession. I did not really stick to the recipe but definitely stuck to the idea. I marinated the shrimp in the green masala and then stir fried it with spring onions and garlic. But it was a killer. Spicy too used 3 of the spiciest chillies we get(serrano drew a blank ;))! :)I omitted the rice powder (I'm guessing this is cream of rice). I did garnish with the lemon wedges. I do not like to deep fry stuff unless it is for party cooking. Very miserly with my oil as I have a competition with myself everytime as to how long it lasts. :( Fay
- 1 1⁄2 inches ginger, peeled and coarsely chopped
- 2 -3 green serrano chilies
- 1⁄2 cup fresh cilantro leaves
- 24 large shrimp, cleaned and deveined
- 2 teaspoons turmeric
- 1 teaspoon salt
- 1⁄2-3⁄4 cup cream of rice
- oil (for frying)
- 6 -8 lemon wedges
Directions See How It's Made
- Place the ginger, chilies and cilantro in a food processor and process them until everything is finely minced, scraping down the bowl as needed.
- Put the mixture into a small work bowl and add the shrimp; mix and stir well until the shrimp are well-coated.
- Add the turmeric and mix, making sure the shrimp are again well-coated.
- Cover or wrap and place in the refrigerator to marinate for at least 3 hours.
- When ready to cook, remove the shrimp from the refrigerator, mix in the salt, and allow to stand for 10 minutes.
- Put about 1/3 of the Cream of Rice (use a little if not enough to coat all the shrimp) in a medium-sized plastic bag (do not use all the Cream of Rice at once or the marinade on the shrimp will make it too moist to coat the shrimp evenly).
- Pour enough oil into a small, deep saucepan to cover 6 of the shrimp completely at one time and begin to heat the oil until hot enough to fry the shrimp.
- While the oil is heating, put 6 shrimp into the plastic bag, close the bag, and toss to coat evenly with the Cream of Rice.
- Place the shrimp on a slotted spoon and ease them into the hot oil; they should sizzle immediately.
- Turn after 1 minute and fry for another minute, or until evenly golden.
- Remove the shrimp to paper towels to absorb any excess oil, and repeat the process with another 1/4 cup Cream of Rice and 6 shrimp.
- Repeat the process one more time with the last 6 shrimp, then serve, garnished with lemon wedges.