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 ...
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