Monday, November 20, 2017
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Salads

Papaya Melon Salad Thai Style with Soy Steamed Peanuts

By Chef Ranveer Brar, 12 May, 2015
  • Papaya Melon Salad Thai Style with Soy Steamed Peanuts

Ingredients:

  • 1 cup papaya, small scoop
  • 1 cup melon, small scoop
  • 1 cup watermelon, small cubes
  • 1 tbsp basil leaves, julienne
  • 1 tbsp coriander, chopped

For Thai dressing:

  • 2 tbsp fresh lime juice
  • 1 tsp lemon rind
  • 2 tbsp honey
  • ¼ cup rice vinegar
  • 1 tsp fish sauce/soy sauce
  • 1 tsp fresh ginger, grated 
  • 1 fresh red chili, chopped 
  • 1 tsp roasted sesame seeds 

For soy steamed peanuts:

  • 2 cups peanuts, soaked overnight and drained 
  • 1 tsp fresh red chillies, chopped
  • 1 tbsp garlic, chopped 
  • 1 tsp ginger, chopped
  • ½ tbsp celery, chopped
  • 1 medium onion, chopped
  • 1 tbsp soy sauce
  • 1 tbsp Thai red curry paste
  • 2 tsp five-spice powder
  • 1 tbsp coriander leaves, chopped 
  • 1 tsp rice vine vinegar
  • 1 tsp brown sugar
  • Juice of ½ lime
  • Salt to taste
 

Preparation

  • Scoop out balls of all the fruits using a small scoop. Keep aside.
  • In a small pan, add rice wine vinegar and a little water, and bring it to a boil. Now add fresh red chilli and ginger. When reduced, keep aside to cool down and strain.
  • In a mixing bowl, add vinegar, fish sauce, lemon rind, lime juice, sesame seeds and honey. Mix well.
  • Toss fruit balls in dressing and sprinkle basil julienne and stir gently. Serve chilled.

For steamed peanuts:

  • Soaked peanuts in water overnight. Wash and drain water completely. 
  • In a bowl, add all spices and sauces and mix well. Put this mixture on a banana leaf and fold into a parcel.
  • Place it in a steamer and steam for about 20 minutes. 
  • Serve a small quantity in bowl and top with chopped coriander leaves.

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