Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw
Delicate rock shrimp coated in crispy tempura batter, served with a creamy sweet chile aioli and refreshing apple-celery slaw. This Asian-inspired appetizer combines crunchy textures with sweet, spicy and tangy flavors.
Ingredients
- •1 cup mayonnaise
- •1 tablespoon white miso (also called shiro miso)
- •½ lime lime juice
- •1 tablespoon sambal ulek
- •2 tablespoons Thai sweet chile sauce
- •2 teaspoons fresh cilantro
- •1 medium Fuji apple
- •1 whole celery heart
- •½ cup fresh cilantro
- •½ cup micro greens
- •½ lime lime juice
- •¼ teaspoon fine sea salt
- •⅛ teaspoon freshly ground black pepper
- •10 cups vegetable oil
- •½ cup all-purpose flour
- •¼ teaspoon fine sea salt
- •⅛ teaspoon freshly ground black pepper
- •16 ounces Asahi Super Dry Beer
- •3 cups tempura mix
- •½ pound fresh rock shrimp
- •note
- •equipment
Cooking Instructions
- 1.
In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
5 min
- 2.
In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
5 min
- 3.
Line a baking sheet with 2 layers of paper towels.
1 min
- 4.
In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
10 min
- 5.
In a small bowl, whisk together flour, salt, and pepper.
2 min
- 6.
In a medium bowl, stir together beer and tempura mix-the mixture should be about as thick as pancake batter.
3 min
- 7.
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.
15 min
- 8.
Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
2 min
- 9.
Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.
5 min
