Name: Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw
Yield: Makes 6 appetizer 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; *Available at Asian markets or in the Asian section of the supermarket; Deep-fat thermometer

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Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple SlawLara Ferroni

This is a delicious Web-exclusive recipe for Epicurious by Chef Kerry Simon at Las Vegas' Simon at Palms Place Hotel and Spa. It's an interesting take on the classic creamy rock-shrimp dish and a great appetizer for a Super Bowl gathering or any party.

Recipe information

Yield
Makes 6 appetizer servings

Ingredients

For the sweet chile aioli:

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

For the apple slaw:

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

For the shrimp:

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

*Available at Asian markets or in the Asian section of the supermarket

Special Equipment

Deep-fat thermometer

Preparation

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

TagsAsian Apple Fruit Shrimp Shellfish Seafood Starter Dinner Dairy Free Nut Free Deep Fry Epicurious

Recipe information

Ingredients

For the sweet chile aioli:

For the apple slaw:

For the shrimp:

Special Equipment

Preparation

Make the sweet chile aioli:

Step 1

Make the apple slaw:

Step 2

Batter and fry the shrimp:

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

To serve:

Step 9

Recipe notes