Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw

Ingredients

• ¹/₈ teaspoon freshly ground black pepper
• 1 lime
• 1 tablespoon white miso (also called shiro miso)
• Deep-fat thermometer
• ½ pound fresh rock shrimp, peeled and deveined
• 3 cups tempura mix*
• 16 ounces Asahi Super Dry Beer
• + 15 more ingredients
• • ½ cup all-purpose flour
  • ¼ teaspoon fine sea salt
  • ¹/₈ teaspoon freshly ground black pepper
  • 1 celery heart
  • 1 medium Fuji apple
  • 2 teaspoons fresh cilantro
  • 2 tablespoons Thai sweet chile sauce
  • *Available at Asian markets or in the Asian section of the supermarket
  • 1 cup mayonnaise
  • About 10 cups vegetable oil
  • ¼ teaspoon fine sea salt
  • 1 lime
  • ½ cup micro greens such as arugula
  • ½ cup fresh cilantro
  • 1 tablespoon sambal ulek

In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill. In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve. Line a baking sheet with 2 layers of paper towels. In a heavy large pot...

View full recipe at Epicurious