Lobster, Soy Chicken and Mango Salad

Name: Lobster, Soy Chicken and Mango Salad
Yield: Serves six
Cuisine: Chinese
Ingredients: 50 ml tamarind juice; 6 slices breast meat from Master Stock Chicken, skin removed; 1 continental cucumber; a handful of sea salt; 30 ml castor sugar; 60 ml rice-wine vinegar; sea salt; 20 ml water; 40 g enoki mushrooms; 1 to 2 ripe mangoes, for 6 nice slices; 120 ml extra-virgin olive oil; freshly ground white pepper; 40 g fresh black wood fungus; 150 g fresh fine egg noodles, cooked; 30 ml light soy sauce; 40 g fresh white wood fungus; 10 litres boiling water; 2 x 750 g live lobsters; 4 heaped tablespoons palm sugar

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This dish is in this section because it uses not only the Master Stock Chicken, but other Asian ingredients. It is a blend of both Asian and Western techniques and flavours, and has been refined over a period of time. My objective was to end up with a layering of textures and flavours that built up from firm and sweet to soft and creamy. If there was one thing Eastern cooking has taught me, it is the balance and interplay of flavours from strong to subtle.

This recipe also uses extr

Ingredients

Asia
Thailand
China
South East Asia

Ingredients

Method