Crispy Creamy Rock Shrimp With Sweet Chile Aioli And Apple Slaw Recipe

Name: Crispy Creamy Rock Shrimp With Sweet Chile Aioli And Apple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1 tablespoon white miso (also called shiro miso); Juice of 1/2 lime; 1 tablespoon sambal ulek; 2 tablespoons Thai sweet chile sauce; 2 teaspoons fresh cilantro, finely chopped; 1 medium Fuji apple, peeled, cored, and cut into julienne; 1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped; 1/2 cup fresh cilantro, coarsely chopped; 1/2 cup micro greens such as arugula, coarsely chopped; Juice of 1/2 lime; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; About 10 cups vegetable oil; 1/2 cup all-purpose flour; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; 16 ounces Asahi Super Dry Beer; 3 cups tempura mix*; 1/2 pound fresh rock shrimp, peeled and deveined; Deep-fat thermometer

Servings: persons

1 cup mayonnaise
1 tablespoon white miso (also called shiro miso)
Juice of 1/2 lime
1 tablespoon sambal ulek
2 tablespoons Thai sweet chile sauce
2 teaspoons fresh cilantro, finely chopped
1 medium Fuji apple, peeled, cored, and cut into julienne
1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1/2 cup micro greens such as arugula, coarsely chopped
Juice of 1/2 lime
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
About 10 cups vegetable oil
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
16 ounces Asahi Super Dry Beer
3 cups tempura mix*
1/2 pound fresh rock shrimp, peeled and deveined
Deep-fat thermometer

1
In a small bowl, whisk together all of the aioli ingredients. DO AHEAD:
2
In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
3
Line a baking sheet with 2 layers of paper towels.
4
In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350u00b0F.
5
In a small bowl, whisk together flour, salt, and pepper.
6
In a medium bowl, stir together beer and tempura mix-the mixture should be about as thick as pancake batter.
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 350u00b0F between batches.
8
Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
9
Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup mayonnaise, 1 tablespoon white miso (also called shiro miso), Juice of 1/2 lime, 1 tablespoon sambal ulek, and more.

Yes, Crispy Creamy Rock Shrimp With Sweet Chile Aioli And Apple Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Creamy Rock Shrimp With Sweet Chile Aioli And Apple Slaw

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