![Champagne-poached prawns](http://www.jamesbeard.org/sites/default/files/wp-content/uploads/2010/05/champagne-poached-prawns.jpg)
Asian food lovers will find plenty to love about
this vibrant dish from Mark Franz of San Francisco's Farallon: there's elegant lemongrass, sweet coconut milk, and fiery red chile paste, plus a fistful of fresh herbs. But our favorite touch is the unexpected addition of Champagne, which Franz enlists as a poaching liquid for prawns.