AT A GLANCE
|01||Place the rock lobster in the freezer for 30-60 minutes until insensible.|
|02||Meanwhile, to make the Thai dressing, place the coriander root, large chilli, scuds and a good pinch of sea salt flakes in a mortar and pound with a pestle until quite fine. Add the sugar, lime juice and fish sauce and stir until dissolved. Taste: it should be spicy, sour, salty and sweet; adjust if need be.|
|03||Bring a large saucepan of salted water to a rapid boil. Add the chilled rock lobster and cover to return to the boil as quickly as possible. Cook for 8 minutes from the time it returns to the boil, then plunge it into iced water.|
|04||Remove the meat from the shell and cut it into 1cm-thick slices. Combine the rock lobster, pomelo, lemongrass, sliced shallots, mint and coriander and toss with the Thai dressing. Serve sprinkled with the deep-fried shallots and garlic.|
Note David Thompson coined the term "scuds" to
describe the fiercely hot tiny Thai chillies in the early 1990s,
when scud missiles were being used in the Gulf conflict - implying
that the use of these chillies can be almost as destructive. It's
caught on and now many people are referring to them by this name.
They're available in Chinatown and Asian grocery stores, where they
may be sold by their Thai name, prik kii nuu suan ("mouse-dropping
This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.