Thai salad of prawns, scallops and roast pork with Yuzu dressing
I was reading my favourite Thai cook book of all time, by Mr David Thompson, and I came across this dish which was titled ‘kaffir lime juice dressing with grilled prawns’ or ‘saeng wa gung pao’, apparently. OK let’s have a go, but also let’s have a tweak and create my own version of Thai salad of prawns, scallops and roast pork with Yuzu dressing.
I loved the concept of this recipe but I also thought could up the ante? So I did. Hence was born my Thai salad of prawns, scallops and roast pork with Yuzu dressing. I think this has to be potentially the best tasting Thai style dish I have prepared. It was absolutely bloody incredible. Flavours bursting in and out at you from all angles. Textures and flavours hitting your mouth constantly. Sweet, Sour, Spicy, crunchy on steroids. I LOVED it; family Kennett LOVED it.
David describes his version – “is typical of the heights to which Thai cuisine can climb. It has an unusual combination of flavours and textures that stimulates a flagging palate.”
Clearly I had a flagging palate (What is that though? Your mouth ordering a taxi from the side of a main road?) as after eating my version, my gob was awake and zinging. David I hope my version of your dish does you proud – it’s way different but I suppose follows the principles.
Here we go with Thai salad of prawns, scallops and roast pork with Yuzu dressing; easily enough here for 4-6 for a salad as a main course – it is meaty and filling;
Three things to do, so lets do those in order;
1- The seafood and pork prep;
- 12 or so fresh prawns, shelled and de-veined (remove the poo line on the back basically with a sharp knife, the de-veining will clean the prawns and make them butterfly when cooked – basically they will look real nice);
- 12 or so fresh scallops;
- A few slices of roast pork that I simply got from supermarket rotisserie and chopped to bite-size bits; and
- Sea salt and cracked black pepper.
Heat a griddle pan or wok, add some oil and fry off the prawns until they are nice and pink and puffy. Do season with a pinch of salt and pepper. Throw in the scallops and repeat for about 5 minutes additionally. You really do not want to overcook this as chewy is not goody!!! The throw in the pork just to warm it at the end, this is already cooked, so you are warming and crisping only.
2- The dressing (yummy yummy yummy!!!);
- 4 tablespoons of Yuzu (Japanese citrus juice – sort of tangerine come pink grapefruit) – if you cannot get this, try kaffir lime juice or even tangerine juice;
- 4 tablespoons of normal lime juice;
- 4 table spoons fish sauce;
- 2 tablespoons of sugar; and
- 2 finely chopped chili padi.
Simply add to a bowl and stir unit the sugar has dissolved completely – set aside.
3- The salad;
- 2 finely chopped garlic cloves;
- 2 finely chopped lemon grass stalks (don’t forget to trim, and lose a few outer layers of layers);
- 6 plum tomatoes cut in to quarters;
- 1 finely sliced red onion;
- 4 kaffir limes leaves finely sliced (roll the leaves up and then cut them, makes it so much easier);
- 2″ knob of young ginger – finely sliced in to slithers;
- 2 cups of chopped mint;
- 2 cups of chopped coriander; and
- 2 cups of bean sprouts.
4- Preparing the salad;
Take a large bowl and simply throw in the prawns, scallops and pork. And in the salad ingredients. Pour over the dressing. Mix the salad up to make sure all nice coated in the dressing. Service on a large plate, and then drizzle the remaining dressing over the salad.