Recipe: Crisp Marinated Shrimp (using Cream of Rice)

CRISP MARINATED SHRIMP
Source: The Bombay Cafe Cookbook by Neela Paniz
Makes 24 shrimp

With a crisp, melt-in-your-mouth texture similar to Japanese tempura, these incredible shrimp explode with lively Indian flavors. The marinade gives them punch, while the Cream of Rice in the batter gives them an especially light, crunchy coating.

1 piece ginger (about 1 1/2-inches), peeled, and coarsely chopped
2 to 3 green Serrano chiles
1/2 cup fresh cilantro leaves
24 large shrimp, cleaned and deveined
2 teaspoons turmeric
1 scant teaspoon salt
1 cup Cream of Rice (dry cereal)
Vegetable oil for frying
6 to 8 lemon wedges

Place the ginger, chiles, and cilantro in the bowl of a food processor and process them until they are finely minced, scraping down the sides of the bowl as needed.

Put the mixture in a small work bowl and add the shrimp, stirring and tossing to coat well.

Add the turmeric and again coat well. (Although you can use a spoon, coating works best if you use your fingers. However, the turmeric will stain them, so it is a good idea to wear food gloves, if you have them.) Allow to marinate in the refrigerator for at least 3 hours.

WHEN READY TO COOK:
Remove the shrimp from the refrigerator. Sprinkle on the salt and allow to stand for 10 minutes.

Meanwhile, put 1/4 cup of the Cream of Rice in a medium-sized plastic bag to have ready for the next step. (Do not use more than 1/4 cup at a lime; otherwise, the marinade will make the Cream of Rice too moist to coat evenly.)

In a small, deep saucepan, pour enough oil to completely cover the shrimp.

Put 6 shrimp into the plastic bag, close it, and toss them to coat with the Cream of Rice. Place all the shrimp on a large slotted spoon and ease them into the hot oil. They will immediately sizzle. Turn over after 1 minute and fry for another minute, or until evenly golden. Remove and set aside on paper towels to absorb excess oil; repeat the process with another 6 shrimp. Using the rest of the Cream of Rice, repeat with the remaining shrimp, 6 at a time.

Serve garnished with lemon wedges.