Sea of Smiles (Feeds 4)
1 package thin rice noodles
8 large fresh prawns, marinated
4 c coconut broth*
2 c pineapple broth*
2 c pickled mustard seed*
4 tbsp crispy shallots*
4 tbsp thinly sliced scallions
4 tbsp thinly sliced thai chilis
1 lime, half juiced half cut into wedges
for the coconut broth
2 cans coconut milk
1 tbsp palm sugar
1 tsp salt
1 inch ginger, sliced
2 cloves garlic
1 stalk lemongrass, smashed and chopped
2 lime leaves
for the pineapple broth
4 cups pineapple juice
1 tbsp fish sauce
3 tbsp white sugar
for the pickled mustard seed
4 tbsp mustard seed
3 c rice wine vinegar
1 c sugar
1 c water
2 c raw, very thinly sliced shallots
4 c canola oil
For this dish you'll want to start with the crispy shallots so you'll have the reserve oil to marinate the prawns with, and the pickled mustard seed as it needs a couple hours.
pickled mustard seed:
1. Combine the vinegar, sugar and water in a sauce pan. Put mustard seeds in a jar or other heatproof container.
2. Bring vinegar mix to a boil for 10 seconds, then pour over mustard seeds.
3. Refrigerate for at least two hours (overnight is best).
1. Cut the shallots using a mandolin or crazy sharp knife and slice as thin as possible.
2. Put the room temperature canola oil and the shallots into a pan on the stovetop.
3. Turn the heat on high and continually stir the shallots, gently, in the oil.
4. The shallots will first bubble off all water content and then fry, about 8-10 minutes. Keep stirring or else they'll be unevenly cooked and/or burn. You will want to fry them until you think they are just underdone, pale golden in color, because they will continue to cook out of the oil.
5. Take the shallots out and spread them on paper towels in as thin of a layer as possible, and salt them liberally.
6. Let cool and they're ready. Make sure to reserve the oil in the pan to marinate the prawns.
1. Marinate the prawns with the lime juice and reserve shallot oil, at least two hours before cooking.
1. Simmer the coconut milk, palm sugar, salt, sliced ginger, garlic, smashed/chopped lemongrass and lime leaves all together for about 60 minutes on a very gentle simmer. You don't want to reduce the broth, just let all the flavors get to know each other. Strain and set aside for later.
1. Combine the pineapple juice, fish sauce and white sugar and reduce by half. Cool in the refrigerator until use.
Sea of Smiles:
1. Cook the thin rice noodles al dente, coiled into nests, and cool.
2. Heat the coconut broth over low heat in a pan so it's ready to go.
3. Remove prawns from the marinade, salt liberally, and sauté on each side on high heat until orange and cooked through, about 6-7 minutes.
4. To assemble, place a nest of rice noodles in a bowl. Arrange 1 tbsp each of chilis, scallions, pickled mustard seeds and lime wedge in their own little sections next to the noodles. Pour one cup of the hot coconut broth over the noodles. Then place two prawns on top of the noodles. Finish with a small spoonful of the pineapple broth and a pinch of the crispy shallots.
5. Serve immediately and enjoy!