Cambodian Lobster and Orange Salad

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A generous Cambodian restaurateur shared this recipe with me. Lobster is a luxury ideal for special occasions.



  1. Divide lobster where head and body join. Reserve head and claws, whole, for garnishing salad.
  2. Remove meat from the body and shred with fingers. Reserve shell.
  3. Combine shredded lobster meat, cabbage and cucumber.
  4. Boil noodles for 10 minutes or until soft. Drain, then cut into short lengths.
  5. Trim any gritty parts off wood fungus and divide into small pieces. Add to the lobster, cabbage and noodles.
  6. Heat oil in a wok and fry the garlic, stirring over low heat without browning, then raise heat, add the minced Pork and minced dried Shrimp and stir-fry until well cooked and brown.
  7. Add 1 tablespoon each of the fish sauce and sugar, stir and cook until liquid evaporates, remove from wok and cool.
  8. Combine remaining fish sauce and sugar with lime juice, stirring to dissolve Sugar.
  9. Pour over the lobster mixture and toss well.
  10. Toast the coconut in a dry pan over medium heat, stirring constantly, until evenly golden brown.
  11. Turn out on to a plate at once to cool.
  12. Make a bed of crisp salad greens on an oval platter, pile the lobster mixture in the centre and place orange segments around.
  13. Sprinkle with the pork and shrimp mixture, toasted coconut, crushed peanuts and shredded mint.
  14. Place head and tail of lobster at opposite ends of the pile of lobster meat.
  15. Garnish with sprigs of mint and slices of pickled garlic.