Free Recipe Thai Melon Salad
Recipe Type: T Recipes
Recipe Preparation:
Cooking Ingredients for Thai Melon Salad Recipe
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 sugar)
3 oz Ground peanuts
1/2 oz Dried shrimp
1/2 tb Crushed lime leaves *
3/4 ts Garlic puree
Cilantro leaves, for garnish
Thai Melon Salad 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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Thai Melon Salad?
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