Lobster, Soy Chicken and Mango Salad

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

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