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

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jbfauthor

May 20, 2010

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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.