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1
Place the ginger, chilies and cilantro in a food processor and process them until everything is finely minced, scraping down the bowl as needed.
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2
Put the mixture into a small work bowl and add the shrimp; mix and stir well until the shrimp are well-coated.
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3
Add the turmeric and mix, making sure the shrimp are again well-coated.
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4
Cover or wrap and place in the refrigerator to marinate for at least 3 hours.
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5
When ready to cook, remove the shrimp from the refrigerator, mix in the salt, and allow to stand for 10 minutes.
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6
Put about 1/3 of the Cream of Rice (use a little if not enough to coat all the shrimp) in a medium-sized plastic bag (do not use all the Cream of Rice at once or the marinade on the shrimp will make it too moist to coat the shrimp evenly).
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7
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.
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8
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.
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9
Place the shrimp on a slotted spoon and ease them into the hot oil; they should sizzle immediately.
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10
Turn after 1 minute and fry for another minute, or until evenly golden.
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11
Remove the shrimp to paper towels to absorb any excess oil, and repeat the process with another 1/4 cup Cream of Rice and 6 shrimp.
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12
Repeat the process one more time with the last 6 shrimp, then serve, garnished with lemon wedges.
