Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 appetizer servings
- 1/2 cup all-purpose flour
- 1 cup mayonnaise
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- juice of 1/2 lime
- Carbohydrate 229 g(76%)
- Cholesterol 63 mg(21%)
- Fat 404 g(621%)
- Fiber 2 g(8%)
- Protein 9 g(18%)
- Saturated Fat 29 g(145%)
- Sodium 913 mg(38%)
- Calories 3919
PreparationMake the sweet chile aioli: 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: In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve. Batter and fry the shrimp: Line a baking sheet with 2 layers of paper towels. In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F. In a small bowl, whisk together flour, salt, and pepper. In a medium bowl, stir together beer and tempura mix—the mixture should be about as thick as pancake batter. 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. Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat. To serve: Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.
PreparationMake the sweet chile aioli: 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: In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve. Batter and fry the shrimp: Line a baking sheet with 2 layers of paper towels. In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F. In a small bowl, whisk together flour, salt, and pepper. In a medium bowl, stir together beer and tempura mix—the mixture should be about as thick as pancake batter. 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. Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat. To serve: Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.
