Recipe: Champagne-Poached Prawns with Spicy Cucumber Salad and Green Curry–Coconut Sauce

jbfauthor

May 20, 2010

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.