*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.
-
Step 2
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.
-
Step 3
Tip into a bowl with the watermelon and toss everything together.
-
Step 4
Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot!
Nutritional Information
- Kcals 131
- Fat 2.4g
- Saturates 0.5g
- Carbs 22.6g
- Sugars 20.9g
- Fibre 0.6g
- Protein 4.4g
- Salt 3.7g
