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