Thai Melon Salad

Recipe Ingredients

5 lbs	2270g / 80oz	Melons
2		Serrano chiles - (2 to 3)
5 oz	142g	Lime juice
1 oz	28g	Thai fish sauce - (nam pla)
1 1/4 oz	35g	Palm or coconut sugar - (or brown sugar)
3 oz	85g	Peanuts - ground
1/2 oz	14g	Dried shrimp
1/2 tablespoon	7.5ml	Lime leaves - crushed
3/4 teaspoon	3.8ml	Garlic puree
1		Cilantro leaves - for garnish

Recipe Instructions

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.

Source:
Thai Kitchen and Epicurean International

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