From: Chef Dante Boccuzzi, Restaurant Dante, Cleveland, OH. Yield: 36 pieces.
1 cup mayonnaise
3 tsp. sambal (garlic chili paste)
1 lime, juiced
to taste, salt and freshly ground black pepper
3 dozen large shrimp, peeled and deveined
2 cups tempura flour, divided
1 cup corn starch
1½ cups ice water
for frying, vegetable oil
4 to 6 Zespri® Green Kiwifruit, diced
Combine mayonnaise, sambal, lime juice and salt and pepper to taste. Set aside.
Split shirmp tails; roll to form pinwheel or wrap to form tight ball. Secure each with bamboo skewer to form lollipop.
Roll skewered shrimp in 1 cup tempura flour to cover completely. Shake off excess. Blend remaining 1 cup tempura flour, cornstarch and ice water until slightly lumpy. Dip skewered shrimp into batter; shake off excess. Deep-fry in 350°F oil for 1-2 minutes until crisp and golden. Top each shrimp with about 1 tsp. sambal mayonnaise and diced kiwifruit.