Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
| Wood | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Divide lobster where head and body join. Reserve head and claws, whole, for garnishing salad.
Remove meat from the body and shred with fingers. Reserve shell.
Combine shredded lobster meat, cabbage and cucumber.
Boil noodles for 10 minutes or until soft. Drain, then cut into short lengths.
Trim any gritty parts off wood fungus and divide into small pieces. Add to the lobster, cabbage and noodles.
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.
Add 1 tablespoon each of the fish sauce and sugar, stir and cook until liquid evaporates, remove from wok and cool.
Combine remaining fish sauce and sugar with lime juice, stirring to dissolve sugar.
Pour over the lobster mixture and toss well.
Toast the coconut in a dry pan over medium heat, stirring constantly, until evenly golden brown.
Turn out on to a plate at once to cool.
Make a bed of crisp salad greens on an oval platter, pile the lobster mixture in the centre and place orange segments around.
Sprinkle with the pork and shrimp mixture, toasted coconut, crushed peanuts and shredded mint.
Place head and tail of lobster at opposite ends of the pile of lobster meat.
Garnish with sprigs of mint and slices of pickled garlic.
Category:Cambodian Recipes
Category:Cambodian Salads