Papaya Melon Salad Thai Style with Soy Steamed Peanuts
By Chef Ranveer Brar Darpan, 17 Jul, 2024 03:10 PM
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.
Cucumber Salad is a total classic! Cucumber, a low-calorie vegetable is known to have high-water content, hydrating our body from the inside while keeping us full! Load your refrigerators with tonnes of cucumbers this summer because you will definitely make this recipe again and again!
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
Remove from heat. Using large bowl add roasted squash, sweet potatoes, methi, and cayenne pepper toss gently. Adjust salt to taste. Garnish with chopped cilantro and fresh squeezed lime juice. Can be served warm or cold.
In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well
