Thai Melon Salad Recipe

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Thai Melon Salad Recipe

 

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Thai Melon Salad

 

Ingredients

1 stephen ceideburg
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 sug, ar)
3 oz ground peanuts
1/2 oz dried shrimp
1/2 tbsp crushed lime leaves *
3/4 tsp garlic puree
1 cilantro leaves, for garnish



 

Preparation

* 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.

 

 

Servings: 4

 

 

 

 


 

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