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

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