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

 * 1) Divide lobster where head and body join. Reserve head and claws, whole, for garnishing salad.
 * 2) Remove meat from the body and shred with fingers. Reserve shell.
 * 3) Combine shredded lobster meat, cabbage and cucumber.
 * 4) Boil noodles for 10 minutes or until soft. Drain, then cut into short lengths.
 * 5) Trim any gritty parts off wood fungus and divide into small pieces. Add to the lobster, cabbage and noodles.
 * 6) 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.
 * 7) Add 1 tablespoon each of the  sauce and sugar, stir and cook until liquid evaporates, remove from wok and cool.
 * 8) Combine remaining  sauce and Sugar with lime juice, stirring to dissolve Sugar.
 * 9) Pour over the lobster mixture and toss well.
 * 10) Toast the coconut in a dry pan over medium heat, stirring constantly, until evenly golden brown.
 * 11) Turn out on to a plate at once to cool.
 * 12) Make a bed of crisp salad greens on an oval platter, pile the lobster mixture in the centre and place orange segments around.
 * 13) Sprinkle with the pork and shrimp mixture, toasted coconut, crushed peanuts and shredded mint.
 * 14) Place head and tail of lobster at opposite ends of the pile of lobster meat.
 * 15) Garnish with sprigs of mint and slices of pickled garlic.