Noeung bongkorng

Lobster salad

Quantity	Ingredient
250g	lobster tail, cooked
250g	cellophane noodles
1-2 pieces	dried wood fungus
2 tablespoons	peanut oil
1 tablespoon	dried garlic flakes
125g	minced pork
3 tablespoons	dried shrimp, pounded
60ml	fish sauce
55g	sugar
80ml	lime juice
225g	white chinese cabbage, shredded
3	cucumbers, seeded and sliced
45g	toasted peanuts, finely chopped
30g	desiccated coconut, toasted
	salad greens, to serve
3	mandarins or oranges, segmented, to serve
3	pickled garlic cloves, thinly sliced, to serve
	vietnamese mint sprigs, to serve

Remove the lobster tail, slit the underside, remove the meat in one piece, devein and cut into medallions. Shred the remaining meat from the head into small pieces, reserving the shell for garnish.
Boil the noodles for 10 minutes. Drain and cut into short lengths. Soak the wood fungus in hot water for 20 minutes. Drain and finely shred, discarding any woody parts.
Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Fry the dried garlic flakes until pale golden, remove immediately with a skimmer and drain on paper towel.
Increase the heat to high, add the pork to the pan and stir-fry until brown. Add the dried shrimp, 1 tablespoon each of the fish sauce and sugar and fry until dry. Remove to a plate and cool.
Combine the remaining fish sauce, sugar and lime juice, stirring until the sugar has dissolved. Add the remaining ingredients and toss well. Arrange on a platter lined with the salad greens. Place the lobster meat on top and garnish with the shell, mandarin, pickled garlic and mint. Serve at room temperature.