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Thai Melon Salad
| c.1997, M.S. Milliken & S. Feniger, all rights reserved |
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3 garlic cloves, pureed
2 tablespoons palm sugar or dark brown sugar
1/4 cup fish sauce
1/4 cup fresh lime juice
3 or more serrano chiles to taste, stems removed and thinly sliced with seeds
1 tablespoon chopped kaffir lime leaves or 1 teaspoon grated lime zest
1/2 cup dried shrimp
1/2 cup roasted, unsalted peanuts
6 cups assorted melon cubes, in 1/2-inch cubes, each variety separated
1/4 cup fresh cilantro leaves for garnish
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.
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