Hot and Sour Noodle Bowl with Prawns and Asparagus

Name: Hot and Sour Noodle Bowl with Prawns and Asparagus
Yield: serves 4 to 6
Ingredients: 24 large shrimp (about 2 to 2 1/2 pounds), tails on; 3 quarts Chicken Stock (page 156); 2-inch piece fresh ginger, whacked open with the flat side of a knife; 2 stalks lemongrass, white part only, whacked open with the flat side of a knife; 6 kaffir lime leaves; 2 tablespoons brown sugar; 1 tablespoon Thai fish sauce (nam pla); 2 teaspoons chili paste, such as sambal; Juice of 1 lime; 1 bunch asparagus, bottoms removed, split lengthwise; 1/4 pound shiitake mushrooms, stems removed, sliced; 1 (1 1/2-ounce) package cellophane noodles, blanched for 2 minutes in salted boiling water; Chopped peanuts, fresh cilantro leaves, and fresh mint leaves, for garnish

December 9, 2011

I had this dish in a noodle shop in Australia. When I asked the Thai owner for the recipe, he had an odd reaction; out of nowhere this little guy pulls out a karate move and takes a swing at me. In the end, he chased me out of the kitchen with a cleaver, but not before I swiped the recipe. It was worth it. If you are not able to get your hands on kaffir lime leaves, up the lemongrass to 4 stalks. But do make the effort to try to find them in your area or look for them on the Internet; there really is no substitute for their amazing flavor.

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