Cambodian Lobster and Orange Salad

== Description ==
A generous Cambodian restaurateur shared this recipe with me. Lobster is a luxury ideal for special occasions.
== Ingredients ==
* 1 large cooked lobster
* 2 cups finely shredded Chinese cabbage (wong nga bak)
* 2 seedless cucumbers, finely sliced
* 60 g / 2 oz bean thread vermicelli
* 1 tablespoon dried wood fungus, soaked for 10 minutes
* 2 tablespoons peanut oil
* 2 teaspoons finely chopped garlic
* 125 g / 4 oz minced pork
* 1 tablespoon minced dried shrimp (optional)
* 5 tablespoons fish sauce
* 3 tablespoons sugar
* 3 tablespoons lime juice
* 3 tablespoons desiccated coconut
* 3 tablespoons crushed, roasted peanuts
* 2 tablespoons shredded mint leaves
* 3 oranges, peeled and segmented
* mint sprigs for garnish
* 3 whole heads pickled garlic, thinly sliced
== Directions ==
# Divide lobster where head and body join. Reserve head and claws, whole, for garnishing salad.
# Remove meat from the body and shred with fingers. Reserve shell.
# Combine shredded lobster meat, cabbage and cucumber.
# Boil noodles for 10 minutes or until soft. Drain, then cut into short lengths.
# Trim any gritty parts off wood fungus and divide into small pieces. Add to the lobster, cabbage and noodles.
# 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.
# Add 1 tablespoon each of the fish sauce and sugar, stir and cook until liquid evaporates, remove from wok and cool.
# Combine remaining fish sauce and sugar with lime juice, stirring to dissolve Sugar.
# Pour over the lobster mixture and toss well.
# Toast the coconut in a dry pan over medium heat, stirring constantly, until evenly golden brown.
# Turn out on to a plate at once to cool.
# Make a bed of crisp salad greens on an oval platter, pile the lobster mixture in the centre and place orange segments around.
# Sprinkle with the pork and shrimp mixture, toasted coconut, crushed peanuts and shredded mint.
# Place head and tail of lobster at opposite ends of the pile of lobster meat.
# Garnish with sprigs of mint and slices of pickled garlic.
Category:Bean thread Recipes
Category:Bok choy Recipes
Category:Cambodian Meat Dishes
Category:Cambodian Salads
Category:Coconut Recipes
Category:English cucumber Recipes
Category:Ground pork Recipes
Category:Lobster Recipes
Category:Orange Recipes
Category:Recipes that need photos