Recipes: Vietnamese shrimp and green melon salad

Published: Wednesday, Aug. 1, 2012 - 12:00 am | Page 4D

Serves 6


1 pound medium shrimp, peeled and deveined

1 1/2 cups each loosely packed basil, mint and cilantro

1/4 cup slivered red onion

1/2 serrano chili, thinly sliced

3 cups honeydew or Galia melon wedges

3 tablespoons fresh lime juice

1 tablespoon sugar

2 tablespoons Vietnamese fish sauce (nuoc mam)

1/2 cup roasted, salted cashews


Bring a medium pot of water to a boil. Add shrimp and cook just until they turn opaque and curl up, 1 to 2 minutes. Drain and rinse with cold water.

Toss shrimp, herbs, onion, chili and lemon together in a large bowl. Mix together the lime juice, sugar and fish sauce, then pour over salad. Toss salad gently, then top with cashews.

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