Asian Watermelon Salad

Ingredients

• 1 tablespoon fish sauce 
• 0.3 cup basil fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup mint leaves fresh chopped
• 1 clove garlic minced
• 1 piece ginger minced peeled
• 3  juice of lime 
• 6 servings kosher salt 
• 3 tablespoons cocktail peanuts roughly chopped
• 1  jalapeno red thinly sliced
• 2 small shallots thinly sliced finely chopped (1 , 1 )
• 1 tablespoon soya sauce 
• 0.3 cup vegetable oil 
• 4 cups watermelon seedless chopped

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• kitchen thermometer
• slotted spoon

Directions

1. Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F.
2. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes.
3. Remove with a slotted spoon and drain on paper towels; season with salt.
4. Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl.
5. Add the watermelon and toss to combine.
6. Let sit 10 minutes.
7. 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.
8. Photograph by Kana Okada