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.
This is a great way to make expensive rock lobster go a long way. You can buy deep-fried garlic and shallots in Asian grocery stores, but you'll get an innitely better result if you make your own: simply deep-fry them for a few minutes in hot vegetable oil until they turn golden, stirring with a spider to ensure they colour evenly, then drain on paper towel. Pomelo is a large thick-skinned citrus fruit; if unavailable, use green mango. To segment pomelo, use a small sharp knife to remove the skin, then cut down either side of the white membranes to release the segments. David Thompson always explains at his classes that a Thai dish such as this would traditionally be served at the same time as a number of other dishes - a curry, a stir-fry and a soup, for example - along with steamed jasmine rice.