Thai Melon Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
5 lbs: Melons,
2: Or 3 Serrano chiles,
5 ounce: Lime juice,
1 ounce: Thai fish sauce, nam pla
1 1/4 ounce: Palm or coconut sugar, or brown sugar
3 ounce: Ground peanuts,
1/2 ounce: Dried shrimp,
1/2 tbsp: Crushed lime leaves *,
3/4 tsp: Garlic puree,
Cilantro leaves, for garnish
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp