Tempura Shrimp Lollipop with Kiwifruit Confetti
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 people you plan to serve. Made for presentation, the dish brings kiwifruit back to its Asian roots with sizzle.
1 c. mayonnaise
3 tsp. sambal (garlic chili paste)
1 lime, juiced
3 dozen large shrimp, peeled and deveined
1 c. cornstarch
1½ c. ice water
Vegetable oil, for frying
Dash salt and freshly ground black pepper, to taste
To serve, top each shrimp lollipop with about 1 teaspoon sambal mayonnaise and diced kiwifruit confetti.
Yield: Serves 6
Dante Boccuzzi is the chef of Dante Restaurant in Cleveland, Ohio. Visit www.zesprikiwi.com/recipes for full recipe and nutrition information for this and other dishes using kiwifruit.
Filed under: Appetizers