FACTOID:Chicharrones are a popular fried snack in Peru, and some chefs there are serving them with quinoa in the coating. This is a lighter version, using the technique of oven-frying to keep the coating from soaking up oil. The quinoa has a wonderful crunch, even without frying. I used red quinoa for a dramatic look, but regular quinoa will work just as well.
- 1 large jalapeño, seeded
- 2 cloves garlic
- 1 bunch cilantro, cleaned and stemmed (2 cups leaves)
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1/2 cup red quinoa, rinsed
- 16 jumbo shrimp or prawns, tails on, deveined
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/2 cup unbleached white flour
- 2 large eggs, lightly beaten
How to make it
Robin Asbell, The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains, Chronicle Books (2007)
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