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.
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