Cambodian Lobster and Orange Salad Recipe - Ingredients and Steps

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