Crispy Melt-in-your-mouth Indian Shrimp
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
24 shrimp
ingredients
- 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
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.