Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
When I was growing up in Bombay, this was a very common lunch dish at our house.
As Cantonese carry-outs have disappeared, this historic Chinese-American recipe has become something of an endangered culinary species — someday, you may have no choice but to make it yourself.
Potatoes, chiles and shrimp sit so well together in this effortless, comforting salad. Eat it just as it is, or serve it as a side salad if you like.
If I ever open a restaurant, this will be one of the top items on my menu.