Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw

Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw
Photo by Lara Ferroni

Ingredients

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

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

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