Side Asian

Pipis with vermouth, seaweed and white pepper aioli

Name: Pipis with vermouth, seaweed and white pepper aioli recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: /asian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 eschalots, finely chopped; 2 garlic cloves, finely chopped; 5 lemon thyme sprigs, plus extra leaves to serve; 2kg pipis, purged; 1 cup (250ml) white vermouth; 1 kombu seaweed sheet (from Asian food shops); Chargrilled sourdough bread, to serve; 1 tbs lemon juice; 2 egg yolks; 2 garlic cloves, finely grated (we used a microplane); 1/2 tsp ground white pepper; 1 cup (250ml) grapeseed oil

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https://healthimprovements.info/recipes/pipis-vermouth-seaweed-white-pepper-aioli-recipe/9bp2vld0

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by Jordan Toft

Feb 24, 2020

This recipe serves 4 as a light meal, or as a balanced starter.

1/4 cup (60ml) extra virgin olive oil
2 eschalots, finely chopped
2 garlic cloves, finely chopped
5 lemon thyme sprigs, plus extra leaves to serve
2kg pipis, purged
1 cup (250ml) white vermouth
1 kombu seaweed sheet (from Asian food shops)
Chargrilled sourdough bread, to serve

White pepper aioli

1 tbs lemon juice
2 egg yolks
2 garlic cloves, finely grated (we used a microplane)
1/2 tsp ground white pepper
1 cup (250ml) grapeseed oil

Method

1.

For the white pepper aioli, place the lemon juice, egg yolks, garlic and ground white pepper in a blender and whiz until combined. With the motor running, gradually add the grapeseed oil in a thin steady stream until emulsified and combined. Add 2 tbs water to loosen aioli. Season to taste and set aside.
2.

Heat the oil in a large heavy-based saucepan over high heat. Add the eschalot, garlic and thyme. Cook, stirring occasionally, for 3-4 minutes until eschalot has softened.
3.

Add the pipis followed by the vermouth and kombu, then stir to combine. Cover with a lid and cook, shaking the pan occasionally, for 6-7 minutes until pipis open and kombu has softened. Discard kombu and any pipis that remain closed.
4.

Divide aioli among bowls and spread over the base. Top with pipis and spoon over sauce. Scatter with extra thyme leaves and serve with chargrilled sourdough.