Tempura Shrimp Lollipop with Kiwifruit Confetti

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.