Thai melon salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 5 | pounds | Melons |
| 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 | ||
Directions
* 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.