Recipe - Thai Melon Salad

Stephen Ceideburg
5 pound Melons
2 Or 3 Serrano chiles
5 ounce Lime juice
1 ounce Thai fish sauce (nam pla)
1 One fourth ounce Palm or coconut sugar (or
brown sugar)
3 ounce Ground peanuts
One half ounce Dried shrimp
One half tablespoon Crushed lime leaves *
Three fourths teaspoon Garlic puree
Cilantro leaves, for garnish

* 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini