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1
To make the Pickled Cucumber, slice the cucumber lengthwise on a mandolin or slice very thinly.
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2
Add the sea salt and allow to stand for 30 minutes.
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3
Wash the cucumber in water and dry with a paper towel.
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4
In a small bowl, mix the vinegar and sugar together and add to the cucumber.
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5
Set aside until ready to use.
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6
Drown the lobsters in fresh water, this will take about 30 minutes.
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7
Boil the water and sea salt together vigorously in a pot large enough to fit the lobsters.
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8
Add the lobsters and cook for 6 minutes.
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9
Remove from the pot and allow to cool to room temperature.
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10
Do not refresh.
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11
Remove the lobster tails and peel off the shell by cutting down each side and pulling away the shell.
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12
Crack the shells and remove the meat from the legs.
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13
To make the dressing, put the 20 ml (4 teaspoons) water and palm sugar together in a small pot and cook until the sugar has caramelised.
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14
Add the tamarind juice and soy sauce, and allow to cool to room temperature.
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15
Add the olive oil and stir vigorously.
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16
In a large bowl mix the noodles, black and white wood fungus, and enoki mushrooms together.
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17
Add half of the dressing and toss to coat.
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18
Divide the salad between 6 large plates.
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19
Place a slice of mango on each plate, top with a slice of chicken, lobster and some leg meat.
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20
Top with a slice of pickled cucumber, and grind over some pepper.
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21
Drizzle over the remaining dressing, and serve.
