Shrimp and lemongrass noodles in coconut milk on parchment paper

Ingredients:

• 110 g rice noodles
• 4 cups spinach
• 2 medium carrots, peeled and coarsely grated (about 1 cup)
• 0.5 cups canned Thai coconut milk
• 1.5 tsp Thai red curry paste
• 1 teaspoon fish sauce
• 1 clove garlic, finely grated
• Grated zest of 1 lime and 1 tsp lime juice + wedges for serving
• 3/4 tsp. brown sugar
• 450 g large shrimp, peeled and deveined
• 2 stalks of lemongrass
• Special equipment: parchment paper

Preparation:

1. Position two oven racks in the upper and lower thirds of the oven and preheat the oven to 200°C (400°F). Cut four 40cm (16 in) sheets of parchment paper. Fold each sheet in half and open it like a book. Arrange the parchment sheets on two baking sheets (two on each).
2. Place the noodles in a large bowl and cover completely with warm water. Let them sit for 5 minutes to soften, then drain thoroughly. Wipe the bowl clean and return the noodles to the bowl along with the spinach and carrots. Set aside.
3. In a medium bowl, combine the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar. Add 1/4 cup of the coconut marinade to the noodles, season with 1/8 teaspoon of salt and pepper. Add the shrimp to the remaining marinade and toss to coat.
4. Divide the noodles and vegetables between 4 sheets of parchment paper, placing them all on one side of the fold. Sprinkle each portion with 2 tablespoons of water. Place the shrimp on top and drizzle with the remaining marinade. Cut each lemongrass stalk into 4 pieces and pound with a mallet or other heavy object. Place 2 pieces in each bundle.
5. Cover the top with half the parchment, pressing and pleating small folds along the open edge to seal everything in tightly. Bake until the parchment is puffed, about 12 minutes; the shrimp will be fully cooked through.
6. Place the parcels on plates. Carefully remove the paper, being careful not to burn yourself with steam. Discard the lemongrass. Serve with lime wedges.