Crispy Hibachi Shrimp With Sweet Chili Aioli Food

CRISPY HIBACHI SHRIMP WITH SWEET CHILI AIOLI

Steps:

• Review all recipe notes and instructions before beginning.
• In a small bowl, whisk together the mayonnaise, chili sauce, lime juice, and garlic. Store in the refrigerator until ready to serve.
• In a large skillet or on a griddle, heat the butter and sesame oil on medium high heat.
• Add the shrimp in a single layer. Sear until the shrimp are browned and crispy. Flip.
• Repeat until the other side is browned as well.
• Add soy sauce, garlic, and a squeeze of lemon. Remove from heat once most of the liquid has evaporated. Serve with sauce.

CRISPY CREAMY ROCK SHRIMP WITH SWEET CHILE AIOLI AND APPLE SLAW

Steps:

• Make 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.