Thai Salad of Southern Rocklobster with Pineapple, Green Radish and Choko

Makes 1 entrée salad

Ingredients

40g cooked Southern Rocklobster leg and knuckle meat
50g very ripe pineapple, sliced
Half choko, peeled and julienned
50g green radish, peeled and julienned
2 lime leaves, very finely shredded
20 strands glacé chilli - see below
Coriander, mint, Thai basil and laksa mint leaves
Freshly and finely grated galangal (approximately 1g)
20g crispy shallots, fried in Southern Rocklobster oil
20g roasted crushed peanuts or walnuts - optional
50g Thai Southern Rocklobster oil dressing with lemon grass and chilli
4 soft curly lettuce leaves, ranging from outside leaves to small inner leaves

Method

Gently mix everything except the lettuce together. Place the largest leaf on the plate, add about one third of the salad and repeat the process. Put some of the herbs to the top and serve immediately.

For the Glacé Chilli

Ingredients

12 large red chillies
250ml Vine Valley white wine vinegar, or similar high quality white wine vinegar
250g caster sugar

Method

Cut the stalk ends from the chillies, split them in halves and then with a small knife remove the seeds and julienne them.
Rinse them in a wide colander to remove any odd seeds. Put the sugar and vinegar into a saucepan and place it on low heat. Stir until the sugar is dissolved then add the chilli. Cook on the lowest possible heat until the chilli is shiny and translucent. Drain the syrup into a jar, we use it as a base for dipping sauces, but it is not used in this dish.

Tip - we make this a couple of kilos of chillies at time, it keeps indefinitely without refrigeration when packed in sterilized jars and transforms into a multitude of different dipping sauces for canapés.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009