|2||Or 3 Serrano chiles|
|5 ounces||Lime juice|
|1 ounce||Thai fish sauce (nam pla)|
|1¼ ounce||Palm or coconut sugar (or brown sugar)|
|3 ounces||Ground peanuts|
|½ ounce||Dried shrimp|
|½ tablespoon||Crushed lime leaves *|
|¾ teaspoon||Garlic puree|
|Cilantro leaves, for garnish|
* I assume she means "makrut" or Thai lime leaves. S.C.
This recipe, from the City Restaurant and Border Grill in Los Angeles, presents melons in a sweet and savory context. In order to have a contrast of colors and flavors, use portions of several melons. The recipe calls for approximately 2 pounds of prepared melon about half a pound per person. The specialty items may be found in Thai grocery stores.
Cut the melons into small dice or thin ribbons. Arrange on a platter.
Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried shrimp, crushed lime leaves and garlic puree in a blender; blend until thoroughly mixed. Pour over the salad and garnish with cilantro leaves.
PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.
Sibella Krause writing in the San Francisco Chronicle, 8/7/91.
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