Thai melon salad – a detailed recipe for cooking. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 6 servings as a snack The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. ready-made shrimp
- 6 tbsp. melons (take out the pulp with a spoon)
- 3 cloves, minced
- 2 tbsp. l palm sugar or dark brown sugar
- 1/4 Art. fish sauce
- 1/4 Art. fresh lime juice
- 3 or more (to taste) serrano chili peppers (remove stalks and finely chopped with seeds)
- 1 tbsp. l chopped kaffir lime leaves or 1 tsp. grated lime zest
- 1/2 tbsp. roasted unsalted peanuts
- 1/4 Art. fresh cilantro leaves for decoration
Recipes with similar ingredients: melon, shrimp, fish sauce, lime juice, serrano pepper, garlic, brown sugar, cilantro, Peanut
Recipe preparation:
- Dressing: In a bowl, mix the garlic, palm or brown sugar, fish sauce, lime juice, chili pepper and leaves lime. Coarsely chop peanuts (using a food processor) and add to the garlic mixture. (Refueling can be prepared in advance and keep in the refrigerator for up to 3 days.)
- Serve melon and shrimp salad on melon boats, pre-chilled. Pour dressing in strips and sprinkle cilantro.
