Thai Melon Salad

6 servings

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Thai Melon Salad Ingredients

3 Garlic cloves; pureed	(or 1 tspn grated lime zest)
2 tb Palm sugar or dark brown	1/2 c Dried shrimp
1/4 c Fish sauce	1/2 c Roasted; unsalted peanuts
1/4 c Fresh lime juice	6 c Assorted melon cubes; in
3 Serrano chiles; or more to	Separated
Stems removed; sliced thin	1/4 c Fresh cilantro leaves; for
1 tb Chopped kaffir lime leaves

Instructions for Thai Melon Salad

For the dressing, mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.) To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro. Serve chilled. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A09 broadcast 09-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-21-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: SaladCuisine: Uncategorized

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