Thai Prawn & Pork Neck Salad with Tamarind Dressing
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.
Leave a Review
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This looks superb. Will definitely cook this!
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Delicious -thank you
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yum looks great
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Wow, incredible
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Mine didn’t look as good, but it tasted delicious.
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Great flavours & texture, fesh, spicy, a little bit sweet, a little bit sour – delish! didn’t quite look as good as the pic though
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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 XylitolReply
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Delicious!
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very yummy – love it
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wow, looks great. can’t wait to try it
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Who would have thought that pork neck could taste so good!
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Looks delicious!
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This looks amazing – I’ll definitely be trying this!
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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.
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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.
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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
