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.