Shrimp Tempura with Kiwifruit Confetti

Shrimp Tempura with Kiwifruit Confetti


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This one-bite-at-a-time recipe is perfect finger food for parties, and easily graces tables as a zippy appetizer or a full entree depending on how many you serve.

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  • 4 to 6 Zespri green or gold kiwis, finely diced
  • 1 C. mayonnaise
  • 3 tsp. sambal (garlic chili paste)
  • 1 lime, juiced
  • salt and pepper, to taste
  • 3 dozen large shrimp, peeled, deveined
  • 2 C. tempura flour, divided
  • 1 C. Corn starch
  • 1 1/2 C. ice water
  • Vegetable oil, for frying

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Combine mayonnaise, sambal, lime juice and salt and pepper in medium bowl; set aside.

Split shrimp 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.

Pour 4-inches vegetable oil in large heavy sauce pan; heat to 350˚F.  Deep fry shrimp for 1 to 2 minutes until crisp and golden.

To serve, top each shrimp lollipop with about 1 teaspoon of sambal mayonnaise and diced kiwifruit confetti.

Recipe courtesy of Chef Dante Boccuzzi of Dante Restaurant, Cleveland, Ohio.

You can find more kiwi recipes at!

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