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Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw

  • 6servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup mayonnaise

  2. 1 tablespoon white miso (also called shiro miso)

  3. 1 tablespoon sambal ulek

  4. 2 tablespoons Thai sweet chile sauce

  5. 2 teaspoons fresh cilantro, finely chopped

  6. 1 medium Fuji apple, peeled, cored, and cut into julienne

  7. 1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped

  8. 1/2 cup fresh cilantro, coarsely chopped

  9. 1/2 cup micro greens such as arugula, coarsely chopped

  10. Juice of 1/2 lime

  11. About 10 cups vegetable oil

  12. 1/2 cup all-purpose flour

  13. 1/4 teaspoon fine sea salt

  14. 1/8 teaspoon freshly ground black pepper

  15. 16 ounces Asahi Super Dry Beer

  16. 3 cups tempura mix*

  17. 1/2 pound fresh rock shrimp, peeled and deveined

  18. Available at Asian markets or in the Asian section of the supermarket

  19. Special equipment: Deep-fat thermometer

Instructions Jump to Ingredients ↑

  1. Make the sweet chile aioli:

  2. In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.

  3. Make the apple slaw:

  4. In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.

  5. Batter and fry the shrimp:

  6. Line a baking sheet with 2 layers of paper towels.

  7. In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.

  8. In a small bowl, whisk together flour, salt, and pepper.

  9. In a medium bowl, stir together beer and tempura mix—the mixture should be about as thick as pancake batter.

  10. Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.

  11. Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.

  12. To serve:

  13. Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.

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