Ingredients
- 1 watermelon
- ½ teaspoon sugar
- Shallots 20 grams
- 1 tablespoon Paradise fermented fish sauce
- 2 tsp chili powder
- 3 tablespoons lemon juice
- 1 tablespoon of fish sauce
- 1 tsp chili powder
- Mint leaves for decoration
- Fried dried chilies, decorated
- 1 tablespoon parsley
- 2 teaspoons of roasted rice
How to do it
- Cut watermelon into cubes, squares, arrange on a plate and put in the refrigerator. Chilled and prepared.
- Then, season the salad dressing with sugar, Paradise fermented fish sauce, ground chili, lime juice, fish sauce, shallots, and chopped bird’s eye chili. Mix well and pour over sliced watermelon.
- Sprinkle with roasted rice, garnish with mint leaves, parsley and fried dried chilies.
Serving : White zinc plate, banana leaf stand, decorated with roasted rice. Fried dried chili mint leaves