Ingredients for Crispy Creamy Rock Prawns with Sweet Chilli Aioli and Apple Slaw

• 240ml mayonnaise

• 1 tablespoon white miso (also called shiro miso)

• Juice of 1/2 lime

• 1 tablespoon sambal ulek

• 2 tablespoons Thai sweet chilli sauce

• 2 teaspoons fresh coriander, 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 coriander, coarsely chopped

• 1/2 cup micro greens such as rocket, coarsely chopped

• Juice of 1/2 lime

• 1/4 teaspoons fine sea salt

• 1/8 teskedar nymalen svartpeppar

• About 2400ml vegetable oil

• 120ml plain flour

• 1/4 teaspoons fine sea salt

• 1/8 teskedar nymalen svartpeppar

• 450g Asahi Super Dry Beer

• 450g tempura mix*

• 230g fresh rock prawns, peeled and deveined

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

• Deep-fat thermometer

In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.

In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.

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 177°C.

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 prawns in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the prawns until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 177°C between batches.

Transfer the fried prawns to a small bowl, add sweet chilli aioli, and gently toss to coat.

Divide the apple slaw among 6 small appetizer plates. Arrange about 6 prawns on each plate and serve immediately.

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