| 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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