Thai melon salad
Yield: 4 Servings S
Ingredients:
- 5 lb Melons
- 2 Or 3 Serrano chiles
- 5 oz Lime juice
- 1 oz Thai fish sauce (nam pla)
- 1 1/4 oz Palm or coconut sugar (or -brown sugar)
- 3 oz Ground peanuts
- 1/2 oz Dried shrimp
- 1/2 tb Crushed lime leaves *
- 3/4 ts Garlic puree
Instructions:
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.
