Gamberi Croccanti all'Indiana

Tesoro, put the ginger, chilies, and cilantro in your food processor - no, not the machine for pasta, this one is okay for the softer things. Process until everything is fine like sand.

Take this beautiful green mixture and put with your shrimp in a bowl. Mix with your hands - always with the hands, caro - until every shrimp is wearing this green coat like a little dress.

Now the turmeric - just a little, eh? Mix again until the shrimp are golden like the sun over Bari. Cover and into the frigorifero for at least 3 hours. Patience, tesoro. (The turmeric will stain your hands yellow - wear gloves if you want, but I never do)

When you are ready, take the shrimp from the cold and add the salt. Let them sit 10 minutes - they need to wake up, no?

Put some of the cream of rice in a plastic bag - about one third. Heat your oil in a deep pan until it sings when you drop a little rice in.

Six shrimp at a time in the bag with the rice. Close and shake like you are making music. Every shrimp must be covered completely.

With a spoon with holes, lower the shrimp into the hot oil. They should talk to you immediately - sizzle sizzle! One minute, then turn them over like little dancers.

Another minute until they are golden and crispy like autumn leaves. Out onto the carta assorbente to drain. Repeat with the next batch - fresh rice in the bag each time. (Don't crowd them - they need space to become beautiful)

Serve subito with the lemon wedges. These are not like my orecchiette, but they are good in their own way - crispy outside, tender inside.