Thai watermelon salad

Name: Thai watermelon salad
Total time: 20 min
Yield: serves 4
Ingredients: palm sugar or soft brown sugar 3 tbsp; fish sauce 5 tbsp; garlic 2 cloves, roughly chopped; bird’s eye chilli 3; lime 1 1/2, juiced; watermelon 500g, seeds removed and cut into chunks; roasted peanuts 1 tbsp, roughly chopped; mint a handful of leaves, shredded; Thai basil a handful of leaves, shredded

20 minutes
serves 4
Easy

Watermelon is this year’s trendy ingredient and stands in for green papaya in this update of a Thai classic. It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer

By Adam Bush

May 30, 2017 at 10:26 am

*This recipe is gluten-free according to industry standards

Ingredients

palm sugar or soft brown sugar 3 tbsp
fish sauce 5 tbsp
garlic 2 cloves, roughly chopped
bird’s eye chilli 3
lime 1 1/2, juiced
watermelon 500g, seeds removed and cut into chunks
roasted peanuts 1 tbsp, roughly chopped
mint a handful of leaves, shredded
Thai basil a handful of leaves, shredded

Method

Step 1

Mix the sugar into the fish sauce. In a mortar, pound the garlic with a pestle, then add the chillies and pound again, leaving the chillies bruised but intact. Add the lime juice and fish sauce and pound again. Tip into a bowl with the watermelon and toss everything together. Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot!

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