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4 to 6
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
An East-West recipe that looks for all the world like shrimp marinara but tastes like nothing you’ve ever had before. You can substitute ginger, but it’s worth a little effort to hunt down galangal, which has a sharper flavor. Be sure to mince the galangal very finely, as it is somewhat woody otherwise.
Try a Pan-Fried Noodle Cake alongside this.