Time: 40 min.
Complexity: easily
Servings: 6 servings as an appetizer

Thai melon salad - detailed recipe.

Ingredients:

• 1/2 cup cooked shrimp
• 6 cups melon (scoop out the pulp with a spoon)
• 3 cloves of garlic, crushed into a pulp
• 2 tbsp palm sugar or dark brown sugar
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 3 or more (to taste) serrano chili peppers (stems removed and thinly sliced ​​with seeds)
• 1 tbsp chopped kaffir lime leaves or 1 tsp grated lime zest
• 1/2 cup roasted unsalted peanuts
• 1/4 cup fresh cilantro leaves for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

melon, shrimps, fish sauce, lime juice, serrano pepper, garlic, brown sugar, cilantro, Peanut

We recommend

Preparation:

Step 1
• RefuelingIn a bowl, combine the garlic, palm or brown sugar, fish sauce, lime juice, chili pepper, and lime leaves. Coarsely chop the peanuts (using a food processor) and add to the garlic mixture. (The dressing can be made ahead of time and refrigerated for up to 3 days.)
Step 2
• Serve the melon salad with shrimp on chilled melon boats. Drizzle the dressing over the strips and sprinkle with cilantro.

Votes: 4