| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
Thai, Salads |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 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 sugar) |
| 3 |
oz |
Ground peanuts |
| 1/2 |
oz |
Dried shrimp |
| 1/2 |
tb |
Crushed lime leaves * |
| 3/4 |
ts |
Garlic puree |
|
|
Cilantro leaves, for garnish |
INSTRUCTIONS
* 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
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