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Shrimp Tempura with Kiwifruit Confetti

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


  • 4 to 6 Zespri® Green or SunGold Kiwifruit, finely diced
  • 1 cup Mayonnaise
  • 3 teaspoons Sambal (garlic chili paste)
  • 1 Lime, juiced
  • Salt and Pepper, to taste
  • 3 dozen Large shrimp, peeled, deveined
  • 2 cups Tempura flour, divided
  • 1 cup Corn starch
  • 1 1/2 cups Ice water
  • Vegetable oil, for frying


  1. Combine mayonnaise, sambal, lime juice and salt and pepper in medium bowl; set aside.
  2. 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.
  3. Pour 4-inches vegetable oil in large heavy sauce pan; heat to 350˚F.
  4. 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. Prep time: 10 minutes Makes: 6 entree servings or 12 appetizer servings

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