Name: Burmese Melon Salad with Sesame-Ginger Vinaigrette
Yield: 4
Ingredients: 2 tbsp. Unsweetened finely shredded coconut -; 2 tbsp. white sesame seeds -; 1/2 c. peanut oil -; 1/4 c. ginger -; 1/4 c. lime juice -; 1 1/2 tbsp. fish sauce -; 1 1/2 tbsp. sugar -; 2 shallots -; 2 tbsp. flour -; Kosher salt -; 3 c. melon -; c. peanuts -; 1/4 c. basil -; 1/4 c. cilantro -

Burmese Melon Salad with Sesame-Ginger Vinaigrette

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Ingredients for - Burmese Melon Salad with Sesame-Ginger Vinaigrette

1. 2 tbsp. Unsweetened finely shredded coconut -

2. 2 tbsp. white sesame seeds -

3. 1/2 c. peanut oil -

4. 1/4 c. ginger -

5. 1/4 c. lime juice -

6. 1 1/2 tbsp. fish sauce -

7. 1 1/2 tbsp. sugar -

8. 2 shallots -

9. 2 tbsp. flour -

10. Kosher salt -

11. 3 c. melon -

12. c. peanuts -

13. 1/4 c. basil -

14. 1/4 c. cilantro -

How to cook deliciously - Burmese Melon Salad with Sesame-Ginger Vinaigrette

1. Stage

Heat a large skillet over medium heat. Add coconut and toast it, stirring often, until golden brown, 2 to 3 minutes. Remove and set aside.

2. Stage

To make dressing: Heat a large skillet over medium heat. Add sesame seeds to skillet and toast, stirring constantly, until golden, about 2 minutes. Add 1/4 cup peanut oil and ginger; cook, stirring often, until very fragrant, 2 to 3 minutes. Transfer to a large, heatproof bowl and whisk in lime juice, fish sauce, and sugar; set aside.

3. Stage

In a medium bowl, toss shallots with flour; shake off excess flour. Heat remaining 1/4 cup peanut oil in a large skillet over medium-high heat, about 30 seconds. Add shallots and cook, stirring often, until deep golden brown, 5 to 7 minutes. Line a plate with paper towels. Using a slotted spoon, transfer shallots to plate and season with salt to taste; set aside to cool.

4. Stage

To make salad: Combine dressing, melon, peanuts, herbs, coconut, and shallots; salt to taste. Toss well; serve immediately.