Thai melon salad

Yield: 4 servings

Measure Ingredient
\N \N Stephen Ceideburg
5 pounds Melons
2 \N 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
\N \N 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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