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.

　　

Ingredients

Makes 6 appetizer servings

　　

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

　　

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.