Shrimp with noodles in coconut sauce with lemongrass in bundles

Ingredients:

• 110 g rice noodles
• 4 cups small spinach
• 2 medium carrots, peeled and coarsely grated (about 1 cup)
• 0.5 cup Thai coconut milk
• 1.5 tsp Thai red curry paste
• 1 teaspoon fish sauce
• 1 clove garlic, finely grated
• Freshly grated zest of 1 lime and 1 teaspoon juice, plus wedges for serving
• 3/4 tsp light brown sugar
• 450 g large shrimp, peeled and deveined
• 2 lemongrass stalks, cut lengthwise into 4 pieces

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 200°C (400°F). Cut four sheets of parchment paper 40 cm long. Fold each sheet in half and open it like a book, then place two sheets on two rimmed baking sheets.
2. Place the noodles in a large bowl and cover completely with hot water. Let sit for 5 minutes to soften, then drain thoroughly. Wipe the bowl dry and return the noodles. Add the spinach and carrots and set aside.
3. In a medium bowl, combine the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar. Spoon 1/4 cup of the marinade over the noodles, sprinkle with 1/8 teaspoon of salt, and toss to coat. Add the shrimp to the remaining marinade and toss to coat.
4. Place the noodles and vegetables on 4 sheets of parchment paper, placing all ingredients on one side of the fold. Sprinkle each serving with 2 tablespoons of water. Top with the shrimp and pour the remaining marinade over them. Beat the lemongrass with a mallet or other heavy object; place 2 pieces in each parchment package.
5. Cover with the top half of the leaf, folding and sealing along the open edge to enclose the filling. Bake until the wraps are puffed, about 12 minutes; the shrimp should be cooked through.
6. Transfer each bundle to a plate. Being careful not to burn yourself with the hot steam, carefully cut each bundle open and discard the lemongrass stems. Serve with lime wedges.