Bombay Cafe's haldi jhinga (crisp marinated shrimp)

Time 25 minutes
Yields Serves 4
Bombay Cafe’s haldi jhinga (crisp marinated shrimp)
(Los Angeles Times)

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.

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