Sri Lankan Isso Wade Shrimp Fritters

Ingredients

• 1 cup dried yellow split peas, soaked at least 4 hours or overnight
• 8 oz small shrimp, peeled and deveined, tails left on
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 to 2 green chilies, minced
• 10 fresh curry leaves, torn
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 tbsp rice flour, plus more if needed
• 2 cups neutral oil, for deep-frying
• 1/2 tsp fine salt
• 1 lime, cut into wedges

Steps

1. Drain the split peas, which should have soaked for at least 4 hours, and shake them dry in a sieve. Set 2 tablespoons of the whole soaked peas aside for texture.
2. Pulse the remaining peas in a food processor to a coarse, sandy paste that still shows broken pieces. Add no water at all; a smooth, wet puree fries into dense, greasy fritters.
3. Tip the paste into a bowl and mix in the reserved whole peas, onion, garlic, chilies, curry leaves, cumin, turmeric, rice flour, and salt. Squeeze a handful: it should hold its shape without cracking or weeping. Work in more rice flour a teaspoon at a time if it is loose.
4. Pat the shrimp completely dry with paper towels and season them lightly with salt. Wet shrimp spit in hot oil and pull the fritters apart.
5. Divide the batter into eight portions and flatten each on your palm into a disc about 2 1/2 inches across and 1/2 inch thick. Press one shrimp firmly into the top of each disc so it is half embedded and will not fall off in the oil.
6. Heat the oil in a deep saucepan to 340F (170C); a pinch of batter dropped in should sizzle steadily and rise to the surface within about 2 seconds. Do not fill the pan more than a third full.
7. Fry the wade in two batches, shrimp side up first, for 3 to 4 minutes per side, until they are deep golden and crisp and the shrimp are pink and opaque. Keep the oil between 330F and 350F, letting it recover between batches.
8. Lift them onto a rack set over a tray rather than onto paper towels, so the undersides stay crisp. Season with a pinch of salt while hot and serve with lime wedges.

Allergen note: Contains shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.