Tip 1: Re-use paperbag from fast food chains for breading. The best for coating, 100%. It absorbs extra moisture from meat which you do not want when deep frying. Leaves your to-be fried pieces perfectly coated all the time!
Tip 2: When deep frying breaded shrimp, you only need to deep fry for few seconds, once the oil bubbles starts to subside, it's time to fish them out. It will continue cooking while resting.
Tip 3: Add more cayenne if you want your dressing spicier.
1/3 cup pureed Zespiri kiwifruit
1 teaspoon soy sauce
1 1/2 tomato ketchup
1/2 tablespoon brown sugar
1/4 teaspoon cayenne pepper or 1/8 teaspoon crushed chilis
1/8 teaspoon anatto powder dissolved in 4 tablespoons WARM water
1 teaspoon cornstarch diluted in 4 teaspoons COLD water
1/2 to 1 cup mayonnaise
4 Zespiri kiwifruit, peeled and sliced bite size (whichever you prefer)
500 grams medium sized shrimp, cleaned, deveined and cut into 3
1 1/2 cup bread crumbs
250 grams calamari
1/2 cup cornstarch
Dash of salt and pepper
Sesame seeds, toasted (for garnish)
Heat kiwifruit, soy sauce, ketchup, sugar, cayenne in a sauce pan. Add the anatto mixture and cornstarch mixture to the saucepan and simmer until thick. Take off from the heat and let it cool down. Add kiwifruit mixture to mayonnaise, mix thoroughly. Set aside.
Dip shrimp pieces in egg then drop to bread crumbs. Deep fry for a few seconds, drain excess oil on kitchen towel, set aside.
Dry excess water on calamari rings. Add cornstarch, salt and pepper. Toss until well coated. Deep fry for a minute, drain excess oil on kitchen towel, set aside.
Add lettuce on serving bowl. Top with mixed calamari, shrimp and Zespiri Kiwifruit pieces. Drizzle with Kiwi Chili Mayo.