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.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
Try this delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
Try these delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
