Thai Melon Salad

Recipe Ingredients

3		Garlic cloves - pureed
2 tablespoons	30ml	Palm sugar or dark brown sugar
1/4 cup	59ml	Fish sauce
1/4 cup	59ml	Fresh lime juice
3		Serrano chiles - or more to taste,
		Stems removed, sliced thin with seeds
1 tablespoon	15ml	Chopped kaffir lime leaves
		(or 1 tspn grated lime zest)
1/2 cup	118ml	Dried shrimp
1/2 cup	118ml	Roasted, unsalted peanuts
6 cups	1422ml	Assorted melon cubes, in 1/2" dice - each variety
		Separated
1/4 cup	4g / 0.1oz	Fresh cilantro leaves - for garnish

Recipe Instructions

For the dressing, mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.)

To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro. Serve chilled.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A09 broadcast 09-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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