Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw

Ingredients

• 16 ounces beer dry
• 0.1 teaspoon pepper black freshly ground
• 1  celery coarsely chopped cut into julienne, and tender leaves,
• 0.5 cup flour all-purpose
• 0.5 cup cilantro leaves fresh coarsely chopped
• 1 medium fuji apple cored peeled cut into julienne
• 0.5 cup the salad coarsely chopped
• 0.5  juice of lime 
• 1 cup mayonnaise 
• 0.5 pound rock shrimp fresh deveined peeled
• 0.3 teaspoon sea salt fine
• 2 tablespoons thai chile sweet
• 10 cups vegetable oil 
• 1 tablespoon miso white (also called shiro miso)
• 3 cups tempura batter mix 
• 1 tablespoon frangelico 
• 1 tablespoon frangelico 

Equipment

• bowl
• baking sheet
• paper towels
• whisk
• pot
• kitchen thermometer

Directions

1. In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
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 350°F.
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.
8. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
9. Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
10. Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.