Crispy Melt-in-your-mouth Indian Shrimp

Recipe by Charmed
READY IN: 30mins
YIELD: 24 shrimp




  • 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.