Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
5 lb Melons
2 Or 3 Serrano chiles
5 oz Lime juice
1 oz Thai fish sauce (nam pla)
1 1/4 oz Palm or coconut sugar (or
-brown sugar)
3 oz Ground peanuts
1/2 oz Dried shrimp
1/2 tb Crushed lime leaves *
3/4 ts Garlic puree
Cilantro leaves, for garnish

* I assume she means "makrut" or Thai lime leaves. S.C.

This recipe, from the City Restaurant and Border Grill in Los Angeles,
presents melons in a sweet and savory context. In order to have a
contrast of colors and flavors, use portions of several melons. The
recipe calls for approximately 2 pounds of prepared melon about half
a pound per person. The specialty items may be found in Thai grocery
stores.

Cut the melons into small dice or thin ribbons. Arrange on a platter.

Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried
shrimp, crushed lime leaves and garlic puree in a blender; blend until
thoroughly mixed. Pour over the salad and garnish with cilantro
leaves.

PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1
g saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.

Sibella Krause writing in the San Francisco Chronicle, 8/7/91.

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