Cured watermelon salad with fish sauce caramel, chicken and shrimp floss
Luke Larsson’s cured watermelon salad from Khao Bird with fish sauce caramel and chicken and shrimp floss is a bold summer salad recipe that balances sweet, sour, salty and aromatic flavours in every bite. Lightly cured watermelon is paired with pickled rind, savoury floss and a fragrant chilli, cumin and Sichuan pepper salt for a dish that is fresh, textural and full of Thai-inspired character. Ideal for chefs and adventurous home cooks, it is a standout seasonal starter or sharing dish. Serves 4.
- Time: 120 min
Source: The Staff Canteen
Ingredients
- small seedless watermelon, cut into 4cm cubes
- soy sauce
- lime juice
- fish sauce
- caster sugar
- water
- chicken skin
- dried shrimp
- sea salt
- reserved watermelon rind, finely sliced
- white wine vinegar
- chilli flakes
- cumin seeds
- Sichuan peppercorns
- flaky sea salt
- Thai basil or mint leaves