Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Melons

  2. 2 Serrano chiles - (2 to 3)

  3. 5 oz 142g Lime juice

  4. 1 oz 28g Thai fish sauce - (nam pla)

  5. 1 1/4 oz 35g Palm or coconut sugar - (or brown sugar)

  6. 3 oz 85g Peanuts - ground

  7. 1/2 oz 14g Dried shrimp

  8. 1/2 tablespoon 7 1/2ml Lime leaves - crushed

  9. 3/4 teaspoon 3.8ml Garlic puree

  10. 1 Cilantro leaves - for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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