Shrimp Tempura with Kiwifruit Confetti
- 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
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 http://zespri.com!