Recipe for Thai Melon Salad


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 sug; ar)
3 oz ground peanuts
1/2 oz dried shrimp
1/2 tablespoon crushed lime leaves *
3/4 teaspoon garlic puree
1 cilantro leaves, for garnish


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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