Dive into Kung Pao Wild Prawns—a fast, one-pan noodle bowl loaded with wild prawns, crisp veggies, and a glossy Kung Pao sauce, finished with peanuts, sesame seeds, and green onion. Adjust the heat to your taste with the Japones chiles.

Chef Charlie Branford, who helped open Local Ocean in 2005, originally made this dish for his sisters after they got back from the Amazon. The key to this dish is seasoning the fish with lime juice, salt and pepper prior to cooking. The base is a coconut milk and green curry. The scent of it is intoxicating.