Scampi and pork salad

Scampi and pork salad

New Thai Food
Jeremy Simons

Prawns work well in place of the scampi. Serve the dish with a side salad of raw vegetables such as cucumber, cabbage, snake beans and witlof leaves.


Quantity Ingredient
4 scampi
or 4 raw king prawns
150ml Chicken stock
160g minced lean pork
2 tablespoons fish sauce
1 1/2 tablespoons oyster sauce
1 teaspoon caster sugar
1/2 teaspoon Roasted chilli powder
15g coriander leaves
10g mint leaves
2 red asian shallots, sliced
2 spring onions, finely sliced into small rounds
5 flat-leaf coriander leaves, finely sliced
2 limes, juiced
2 tablespoons Roasted rice


  1. Place the scampi or prawns on a piece of baking paper or banana leaf in a steamer and set over boiling water. Cover and steam for about 3 minutes, until the shells turn red. Remove from the heat.
  2. When cool enough to handle, cut the scampi in half and crack the claws. If using prawns, shell the middle of the prawn, leaving the head and tail intact. Arrange the scampi or prawns on a serving plate. Empty the wok of steaming water.
  3. Heat the chicken stock in the wok over a medium heat. Add the pork and cook for 3–4 minutes, breaking up the lumps with a spatula so that the meat is loose rather than clumping together. Stir in the fish sauce, sugar and chilli powder. Taste – it should be hot and salty.
  4. Transfer the mixture to a stainless steel bowl. Add the coriander, mint, shallots, spring onions, flat-leaf coriander, lime juice and 1 tablespoon of the roasted rice and toss to combine.
  5. Spoon the salad over the scampi or prawns on the serving plate and sprinkle with the remaining roasted rice.
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