Crispy Melt In Your Mouth Indian Shrimp

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.

Steps

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 in a medium-sized plastic bag.

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.

Ingredients

ginger, green serrano chilies, fresh cilantro leaves, shrimp, turmeric, salt, cream of rice, oil, lemon wedges