| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Thai | Tamwt02 | 6 | servings |
INGREDIENTS
| 3 | Garlic cloves; pureed | |
| 2 | tb | Palm sugar or dark brown sugar |
| 1/4 | c | Fish sauce |
| 1/4 | c | Fresh lime juice |
| 3 | Serrano chiles; or more to taste, | |
| Stems removed; sliced thin with seeds | ||
| 1 | tb | Chopped kaffir lime leaves |
| (or 1 tspn grated lime zest) | ||
| 1/2 | c | Dried shrimp |
| 1/2 | c | Roasted; unsalted peanuts |
| 6 | c | Assorted melon cubes; in 1/2" dice, each variety |
| Separated | ||
| 1/4 | c | Fresh cilantro leaves; for garnish |
INSTRUCTIONS
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.
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