Bombay Cafe's Crisp Marinated Shrimp - {Haldi Jhinga}

Recipe Ingredients

1		Ginger root - (abt 1 1/2") - peeled, and
		Coarsely chopped
3		Serrano chiles - ends trimmed,
		And seeded
1 cup	16g / 0.6oz	Cilantro leaves
24 cups	5688ml	Shrimp - cleaned, deveined (large)
2 1/2 teaspoons	12ml	Turmeric
1 teaspoon	5ml	Salt
1/2 cup	118ml	Cream of Rice cereal
		Oil - for frying
8		Lemon wedges
8		Lime wedges

Recipe Instructions

Combine the ginger, chiles and cilantro in a food processor and process until finely minced, scraping down the sides of the bowl as needed. Put the mixture in a bowl, add the shrimp and stir to coat well.

Add the turmeric and stir again to coat well. (This works best if you use your fingers. Wear gloves to protect fingers from staining). Marinate the shrimp in the refrigerator for at least 3 hours.

When ready to cook, remove the shrimp from the refrigerator. Sprinkle with the salt and allow to stand for 10 minutes.

Put the cereal on a flat plate. Lightly dredge the shrimp through the cereal, shaking off excess and set aside.

Pour enough oil to completely cover the shrimp into a small deep saucepan and heat to 375 degrees. Place 6 shrimp on a large slotted spoon and ease into the hot oil. They will sizzle immediately. Turn over after 1 minute and fry for another 30 seconds, or until evenly golden. Drain on paper towels and continue with remaining shrimp. Serve garnished with lemon and lime wedges.

This recipe yields 4 servings.

Each serving: 246 calories; 10 grams protein; 20 grams carbohydrates; 1 gram fiber; 14 grams fat; 2 gram saturated fat; 70 mg. cholesterol; 613 mg. sodium.

Source:
The Los Angeles Times, 11-03-2004

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