Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Ginger - (abt 1 1/2") - peeled, and Coarsely chopped 2 Green serrano chiles - (to 3) 1/2 cup 8g / 1/3oz Fresh cilantro leaves 24 cups 5688ml Shrimp - cleaned and deveined (large) 2 teaspoons 10ml Turmeric 1 teaspoon 5ml Salt - (scant) 1 cup 237ml Cream of Rice Vegetable oil - for frying 6 Lemon wedges - (to 8)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 24 shrimp.


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