Thai Prawn & Pork Neck Salad with Tamarind Dressing

  • Thai Prawn & Pork Neck Salad with Tamarind Dressing
Ranked: 149th

Rated 4.88 out of 5 based on 20 votes

Ingredients

  • 600 g red braised pork neck
  • 20 x fresh prawns
  • 1 handful thai basil
  • 1 handful mint
  • 1/2 x small spanish onion
  • 1 x long red chilli
  • 1/2 punnet grape tomato
  • 1 x lebanese cucumber
  • 1 tspn lime juice
  • 1 tspn fish sauce
  • 20 g gula melaka (dark malay palm sugar)
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 Tbls tamarind puree
  • 1 handful roasted crusched peanuts or deep fired shallots

Method

(1) Red Braised Pork Neck
- Please see seperate recipe.
- This can be prepared in advance and kept in the fridge until ready to use.
- Pork neck is twice cooked, firstly in master stock and then secondly thinly sliced and pan fried resulting in both a suculent and crispy cut of pork.
- Tip: I like to braise the pork neck on a weekend and use throughout the week for both lunches (thinly sliced on sandwiches or in packed salads) and various dinner options.

(2) Prepare the salad:

Pick leaves of Thai basil and Mint (don’t chop).
Cut cucumber in half, de-seed and thinly slice cucumber into batons.
Slice chilli as desired, either rings or finely chopped. I like to leave the seeds in as a chilli of this size provides a soothing heat!
Thinly slice Spanish onions and toss to combine these ingredients.

(3) Prepare the Tamarind Dressing:

Place lime juice, fish sauce, Gula Melaka, Brown Sugar, Water & Tamarind Puree in a small saucepan. Bring to the boil and reduce until a thin syrup (not too thick).
Set aside to cool.

(4) Prepare Prawns and Pork Neck

Thinly slice the pre-cooked Pork neck.
Peel and devein prawns and cut along back (not all the way through) to butterfly.
Pan fry both prawns and pork belly in a neutral flavoured oil on very high heat.
Pork neck (30 seconds per side) should be a little crispy around the edges and the prawns (1.30 minutes per side) should be caramelised.

Combine pork and prawn with salad ingredients roasted peanuts/deep fried shallots and two tablespoons of tamarind dressing. Toss to combine.

Serve topped with extra peanuts/shallots sprinkled on top and drizzle more Tamarind dressing on both top and around edge of plate.

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  • This looks superb. Will definitely cook this!

    Reply

    by Cameron Bryant on 03/10/2012, 17:05
    Cameron Bryant
  • Delicious -thank you

    Reply

    by Sandra Talman on 04/10/2012, 18:46
    Sandra Talman
  • yum looks great

    Reply

    by Mandy Andrews on 08/10/2012, 13:34
    Mandy Andrews
  • Wow, incredible

    Reply

    by Anna Veitch on 08/10/2012, 14:11
    Anna Veitch
  • Mine didn’t look as good, but it tasted delicious.

    Reply

    by Ryan O'Connell on 08/10/2012, 20:19
    Ryan O'Connell
  • Great flavours & texture, fesh, spicy, a little bit sweet, a little bit sour – delish! didn’t quite look as good as the pic though ;-)

    Reply

    by Jacky Clements on 09/10/2012, 10:03
    Jacky Clements
  • Nevertheless that asian cooking uses sometimes suger, I would leave it
    a meal is not a desert!
    try a natural sweetener birch-sap full of Xylitol

    Reply

    by Hannu Verasdonck on 09/10/2012, 15:59
    Hannu Verasdonck
  • Delicious!

    Reply

    by Alyssa O'Connell on 10/10/2012, 09:59
    Alyssa O'Connell
  • very yummy – love it

    Reply

    by Annabelle ... on 10/10/2012, 10:57
    <small title="Annabelle Elton-Martin">Annabelle ...</small>
  • wow, looks great. can’t wait to try it

    Reply

    by Jacques Mather on 16/10/2012, 20:19
    Jacques Mather
  • Who would have thought that pork neck could taste so good!

    Reply

    by Amanda Mather on 30/10/2012, 18:49
    Amanda Mather
  • Looks delicious!

    Reply

    by Madeleine Stokes on 01/11/2012, 11:42
    Madeleine Stokes
  • This looks amazing – I’ll definitely be trying this!

    Reply

    by Bronwyn Stokes on 01/11/2012, 12:05
    Bronwyn Stokes
  • Thanks Caroline, I eagerly await your first recipe contribution to this site so that I can gain some inspiration from a cook who is obviously creative and loves to give constructive criticism.

    Reply

    by Stuart Talman on 30/12/2012, 11:41
    Stuart Talman
    • She’s giving everyone who is getting up near the top 0.5 stars to bring them back down again. Except for her friends. I have already reported them and others have too.

      Reply

      by Sarah Lewis on 30/12/2012, 11:44
      Sarah Lewis
  • Great use of the pork neck, it’s a very understated ingredient. It’s cheap and very tasty.
    At Coda we are making our own char sui pork and serving it in a steamed bun with a roasted chilli sauce.
    Great dish.

    Reply

    by Adam D'Sylva on 03/02/2013, 15:27
    Adam D'Sylva