Crispy Pan-Fried Shrimp and Chorizo Fideo Cakes
"Ilan Hall's ingenious dish merges fideos—a Spanish classic made with toasted pasta that's cooked in stock—and Japanese grilled sticky rice cakes...."
INGREDIENTS
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1/2 pound fideos (fine pasta nests) or angel-hair pasta, in 1-inch lengths
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2 cups chicken stock
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1 cup dry white wine
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Large pinch of saffron threads
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1/2 pound medium shrimp—shelled, deveined and cut into 1/2-inch pieces, shells reserved
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7 tablespoons extra-virgin olive oil
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4 ounces chorizo, finely diced
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2 tablespoons sliced garlic, plus 1 garlic clove, minced
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Large pinch of crushed red pepper
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Salt
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4 large egg whites
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1/2 cup mayonnaise
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4 teaspoons fresh lemon juice
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