Food
Papaya Melon Salad Thai Style with Soy Steamed Peanuts
By Chef Ranveer Brar Darpan, 17 Jul, 2024
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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Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
