Crispy Rock Shrimp & Sweet Chile Aioli, by Chef Lance Cowart
Ingredients 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 Sweet Chile Aioli: 1 cup mayonnaise 1 tablespoon white miso (also called shiro miso) Juice of…