Asian Watermelon Salad (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1/3 cup peanut or vegetable oil |
2 small shallots (1 thinly sliced, 1 finely chopped) |
kosher salt |
juice of 3 limes |
1 tablespoon fish sauce |
1 tablespoon soy sauce |
1 clove garlic, minced |
1 2 -inch piece ginger, peeled and minced |
1 red jalapeno pepper, thinly sliced |
4 cups chopped seedless watermelon |
1/3 cup chopped fresh cilantro |
1/3 cup chopped fresh basil |
1/3 cup chopped fresh mint |
3 tablespoons cocktail peanuts, roughly chopped |
Directions:
1. Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
2. Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.
3. Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.
4. Photograph by Kana Okada
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