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Thai Melon Salad Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C
    MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Stephen Ceideburg

    2. 3/4 ts Garlic puree

    3. 1/2 tb Crushed lime leaves

    4. 1/2 oz Dried shrimp

    5. 3 oz Ground peanuts

    6. brown sugar)

    7. 1 1/4 oz Palm or coconut sugar

    8. 1 oz Thai fish sauce (nam pla)

    9. 5 oz Lime juice

    10. 2 Or 3 Serrano chiles

    11. 5 lb Melons

    12. Cilantro leaves, for garnish

    Instructions Jump to Ingredients ↑

    1. * I assume she means "makrut" or Thai lime leaves.

    2. This recipe, from the City Restaurant and Border Grill in Los Angeles, presents melons in a sweet and savory context.

    3. In order to have a contrast of colors and flavors, use portions of several melons.

    4. The recipe calls for approximately 2 pounds of prepared melon about half a pound per person.

    5. The specialty items may be found in Thai grocery stores.

    6. Cut the melons into small dice or thin ribbons.

    7. Arrange on a platter.

    8. 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.

    9. Pour over the salad and garnish with cilantro leaves.

    10. 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.

    11. Sibella Krause writing in the San Francisco Chronicle, 8/7/9 1.

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