Cambodian Dudhi Salad

For an refreshing salad try Ross Burden's Southeast Asian-inspired recipe, an interesting combination of flavours and textures
By Ross Burden
Cambodian Dudhi Salad
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 small dudhi, peeled, seeded and shredded on a mandolin
  • 200 ml vegetable oil
  • 2 stems lemongrass, thinly sliced
  • 4 Thai shallots, finely chopped
  • 1 smoked mackerel fillet, skinned and shredded
  • 1/2 tsp grated galangal
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • juice and grated zest of 2 limes
  • 200 g watermelon, seeded and cut into thin slices
  • a small handful of leaves Vietnamese basil
  • a small handful of fresh mint leaves


1. Bring a large saucepan of water to the boil. Add the grated dudhi, return to the boil, cook for 1 minute, then drain. Pat dry with kitchen paper.

2. In a wok heat the vegetable oil until very hot. Add the dudhi and deep-fry for 1-2 minutes, until crispy. Remove with a slotted spoon and drain on kitchen paper.

3. Add the lemon grass and shallots to the hot oil and fry for 1-2 minutes until crispy. Using a slotted spoon, remove the lemon grass and shallots and drain on kitchen paper.

4. Add the shredded mackerel and deep-fry for 2-3 minutes. Remove with a slotted spoon.

5. Toss the mackerel with the galingal, fish sauce, sugar and lime juice and zest.

6. Toss together the watermelon, basil and mint. Mix in the blanched dudhi and the mackerel mixture.

7. Sprinkle over the deep-fried lemon grass and shallot and serve.

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