Noeung bongkorng

Noeung bongkorng

Lobster salad

The Complete Asian Cookbook
Alan Benson


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
The Complete Asian Cookbook
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