Cambodian Lobster and Orange Salad

Cambodian Lobster and Orange Salad Recipe - Ingredients and Steps

Region / culture: Cambodia, England | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This Cambodian Lobster and Orange Salad is a refreshing and flavorful dish that combines the sweetness of lobster meat with the tanginess of oranges. It is a perfect dish for a light and healthy meal.

History

This recipe is a traditional Cambodian dish that has been passed down through generations. It combines fresh ingredients with bold flavors to create a unique and delicious salad.

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 tbsp dried wood fungus, soaked for 10 minutes
2 tbsp peanut oil
2 tsp finely chopped garlic
125 g / 4 oz minced pork
1 tbsp minced dried shrimp (optional)
5 tbsp fish sauce
3 tbsp sugar
3 tbsp lime juice
3 tbsp desiccated coconut
3 tbsp crushed, roasted peanuts
2 tbsp shredded mint leaves
3 oranges, peeled and segmented
mint sprigs for garnish
3 whole heads pickled garlic, thinly sliced

How to prepare

Divide the lobster where the head and body join. Reserve the head and claws whole for garnishing the salad.
Remove the meat from the body and shred it with your fingers. Reserve the shell.
Combine the shredded lobster meat, cabbage, and cucumber.
Boil the noodles for 10 minutes or until they are soft. Drain them, then cut them into short lengths.
Trim any gritty parts off the wood fungus and divide it into small pieces. Add it to the lobster, cabbage, and noodles.
Heat oil in a wok and fry the garlic, stirring over low heat without browning. Then raise the heat, add the minced pork and minced dried shrimp, and stir-fry until they are well cooked and brown.
Add 1 tbsp each of fish sauce and sugar, stir, and cook until the liquid evaporates. Remove from the wok and let it cool.
Combine the remaining fish sauce and sugar with lime juice, stirring to dissolve the sugar.
Pour the mixture over the lobster mixture and toss it well.
Toast the coconut in a dry pan over medium heat, stirring constantly, until it is evenly golden brown.
Turn it out onto a plate at once to cool.
Make a bed of crisp salad greens on an oval platter, pile the lobster mixture in the center, and place orange segments around it.
Sprinkle it with the pork and shrimp mixture, toasted coconut, crushed peanuts, and shredded mint.
Place the head and tail of the lobster at opposite ends of the pile of lobster meat.
Garnish it with sprigs of mint and slices of pickled garlic.

Variations

Substitute shrimp or crab meat for lobster.
Add sliced bell peppers or cherry tomatoes for extra color and flavor.
Use different types of citrus fruits, such as grapefruit or blood oranges, for a unique twist.

Cooking Tips & Tricks

Make sure to cook the lobster meat just right to maintain its tender texture.

- Toasting the coconut adds a nutty flavor to the dish.

- Be sure to toss the salad well to evenly distribute the dressing.

Serving Suggestions

This salad can be served as a light lunch or dinner option. It pairs well with a side of steamed rice or crusty bread.

Cooking Techniques

Boil the noodles until they are soft but still slightly firm.

- Stir-fry the pork and shrimp mixture until they are well cooked and browned.

- Toast the coconut in a dry pan over medium heat, stirring constantly to prevent burning.

Ingredient Substitutions

Use chicken or tofu as a substitute for pork.

- Substitute shredded lettuce for Chinese cabbage.

- Use cashews or almonds instead of peanuts.

Make Ahead Tips

You can prepare the lobster mixture and dressing ahead of time and assemble the salad just before serving to maintain its freshness.

Presentation Ideas

Arrange the salad on a large platter and garnish with mint sprigs, pickled garlic slices, and orange segments for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer. It also goes well with a side of jasmine rice or a fresh baguette.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 350 calories, making it a light and nutritious meal option.

Carbohydrates

This dish is low in carbohydrates, making it a great option for those looking to watch their carb intake.

Fats

The main source of fat in this dish comes from the lobster meat and peanuts. It provides a good amount of healthy fats.

Proteins

Lobster meat and minced pork are the main sources of protein in this dish, making it a satisfying and filling meal.

Vitamins and minerals

Oranges provide a good amount of vitamin C, while mint leaves add a refreshing touch and provide essential vitamins and minerals.

Alergens

This dish contains shellfish (lobster) and peanuts, which may be allergens for some individuals.

Summary

Overall, this Cambodian Lobster and Orange Salad is a well-balanced dish that provides a good mix of protein, healthy fats, and essential vitamins and minerals.

Summary

This Cambodian Lobster and Orange Salad is a delicious and refreshing dish that combines the sweetness of lobster meat with the tanginess of oranges. It is a light and healthy meal option that is perfect for any occasion.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Cambodian Lobster and Orange Salad. It was a hot summer day, and I was visiting a friend who had just returned from a trip to Cambodia. She had brought back with her a cookbook filled with exotic recipes and stunning photographs of the vibrant dishes.

As we sat in her kitchen flipping through the pages, my eyes landed on a recipe that immediately caught my attention. The picture showed a colorful salad made with succulent pieces of lobster, juicy orange segments, and a medley of fresh herbs and spices. The combination of flavors and textures seemed so intriguing and unique, I knew I had to try making it myself.

My friend, who had tried the dish during her trip, raved about how delicious it was and how the flavors of the sweet lobster and tangy oranges complemented each other perfectly. She explained that the dish was a traditional Cambodian recipe that she had learned from a local chef during a cooking class.

Eager to recreate the dish at home, I asked my friend to teach me the recipe. She gladly agreed, and together we gathered all the ingredients we would need - fresh lobster, ripe oranges, cilantro, mint, lime juice, fish sauce, and chili peppers.

The first step was to cook the lobster. My friend showed me how to boil the lobster in salted water until it was just cooked through, then quickly cool it in an ice bath to stop the cooking process. Once the lobster was cool enough to handle, we carefully removed the meat from the shell and cut it into bite-sized pieces.

Next, we prepared the oranges by peeling them and slicing them into segments. The vibrant color and juiciness of the oranges added a refreshing element to the dish that I knew would balance out the richness of the lobster perfectly.

In a large bowl, we combined the lobster and orange segments with a generous handful of chopped cilantro and mint. The fresh herbs added a burst of flavor and aroma that elevated the dish to a whole new level.

For the dressing, we mixed together lime juice, fish sauce, and finely chopped chili peppers. The tangy citrus juice, salty fish sauce, and spicy chili created a bold and flavorful dressing that would tie all the ingredients together.

Finally, we assembled the salad by arranging the lobster and orange mixture on a platter and drizzling it with the zesty dressing. The colors and aromas of the dish were so enticing, I couldn't wait to dig in and taste the final result.

As I took my first bite of the Cambodian Lobster and Orange Salad, I was overcome with a wave of flavors and textures that danced on my taste buds. The sweet lobster paired beautifully with the tangy oranges, while the aromatic herbs and spicy dressing added depth and complexity to the dish.

I knew in that moment that this recipe would become a staple in my cooking repertoire, a dish that I would make again and again for family and friends. The memories of that hot summer day in my friend's kitchen, learning how to make this exotic and delicious salad, would stay with me forever.

And as I continue to explore new recipes and flavors from around the world, I am grateful for the experiences and knowledge that have shaped me into the cook I am today. Cooking is not just about following a recipe, but about embracing new ingredients, techniques, and flavors that challenge and inspire me to create dishes that are as beautiful and delicious as the Cambodian Lobster and Orange Salad.