RCI-SF.002.0144.001

Cambodian Lobster and Orange Salad

Name: Cambodian Lobster and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 1 large cooked lobster; 2 cups finely shredded Chinese cabbage (wong nga bak); 2 unit 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 unit oranges (peeled and segmented); 1 unit mint sprigs for garnish; 3 whole heads pickled garlic (thinly sliced)

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

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

cooked lobster
1 large
finely shredded Chinese cabbage (wong nga bak)
2 cups
seedless cucumbers
finely sliced
2 unit
/ 2 oz bean thread vermicelli
60 g
dried wood fungus
soaked for 10 minutes
1 tablespoon
peanut oil
2 tablespoons
finely chopped garlic
2 teaspoons
/ 4 oz minced pork
125 g
minced dried shrimp (optional)
1 tablespoon
fish sauce
5 tablespoons
sugar
3 tablespoons
lime juice
3 tablespoons
desiccated coconut
3 tablespoons
crushed
roasted peanuts
3 tablespoons
shredded mint leaves
2 tablespoons
oranges
peeled and segmented
3 unit
mint sprigs for garnish
1 unit
heads pickled garlic
thinly sliced
3 whole

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Cambodian Lobster and Orange Salad

Ingredients

Method

What Makes This Variant Distinct