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

Mark Franz

Farallon Restaurant - San Francisco

This vibrant Asian-inspired dish is the creation of Farallon's Mark Franz, who cooked at the 2010 JBF Awards.


  • 4 shallots, peeled and chopped
  • 1 cup Thai basil leaves
  • 2 lemongrass stalks, white part only sliced fine across the grain
  • 5 cloves garlic, chopped
  • 1 jalapeño, seeded
  • 1 serrano, seeded
  • 6 steams cilantro, chopped
  • 1-inch piece galangal, peeled and sliced fine across the grain
  • 2 teaspoons Thai shrimp paste
  • 1 teaspoon finely chopped kaffir lime leaves
  • 1 teaspoon toasted and ground coriander
  • 1 teaspoon toasted and ground cumin
  • 1 1/2 cups coconut milk
  • 4 cups Champagne
  • 1 teaspoon kosher salt
  • 1 pound prawns
  • 2 cucumbers
  • 1/4 cup lime juice
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon cane sugar
  • 1 teaspoon red chile paste
  • Cilantro, mint, and Thai basil, for garnish


In a food processor, blend the shallots, Thai basil leaves, lemongrass, garlic, jalapeño, serrano, cilantro, galangal, shrimp paste, kaffir lime leaves, coriander, and cumin until smooth. Add the coconut milk and let sit for at least 1 hour.

Bring the Champagne and salt to a simmer. Add the prawns and poach until just done, about 5 minutes. Cool the prawns in the refrigerator.

Slice the 2 cucumbers very thinly. Make a vinaigrette by mixing the lime juice, fish sauce, cane sugar, and red chile paste. Toss the cucumbers with the vinaigrette.

To serve, place the cucumber in 4 bowls and then place the prawns on top. Drizzle the green curry sauce over the prawns and garnish with fresh cilantro, mint, and Thai basil leaves.


4 to 6 servings