* I assume she means "makrut" or Thai lime leaves. S.C.

This recipe, from the City Restaurant and Border Grill in Los Angeles,
presents melons in a sweet and savory context. In order to have a contrast
of colors and flavors, use portions of several melons. The recipe calls for
approximately 2 pounds of prepared melon about half a pound per person. The
specialty items may be found in Thai grocery stores.

Cut the melons into small dice or thin ribbons. Arrange on a platter.

Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried
shrimp, crushed lime leaves and garlic puree in a blender; blend until
thoroughly mixed. Pour over the salad and garnish with cilantro leaves.

PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g
saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.

Sibella Krause writing in the San Francisco Chronicle, 8/7/91.

Stichworte: Thai, Salads