Crispy Grass Shrimpchickpea Flour Pancake With Saffron Aoli

Crispy Grass Shrimpchickpea Flour Pancake With Saffron Aoli
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Michael Chiarello, Coqueta, San Francisco


Chickpea batter:
1/4 cup chickpea flour
1/4 cup all-purpose flour
1/2 tsp. pimentón
1/2 tsp. gray sea salt
1/2 cup sparkling water
1 oz. vodka

Saffron aïoli:
1/2 cup dry white wine
1/8 tsp. saffron threads
2 lg. egg yolks, at room temperature
1 Tbsp. pimentón
1 1/2 tsps. Calabrian chile paste
1 tsp. garlic, mashed with a fork
2 Tbsps. fresh lemon juice
2 cups extra-virgin olive oil, at room temperature
gray sea salt
black pepper, freshly ground.
extra-virgin olive oil
1/4 lb. shells-on, heads-on California grass shrimp
3 Tbsps. shallots, minced
1 tsp. gray sea salt
1/8 tsp. black pepper, freshly ground
2 Tbsps. flat-leaf parsley, chopped
4 Tbsps. cup scallions, chopped
1 Meyer lemon, cut into wedges


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Added 2 years ago by:
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2 people cheffed this recipe
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