Asian Watermelon Salad

Ingredients:

• 4 cups watermelon pulp, seeded and finely chopped
• 3 tbsp mixed nuts, coarsely chopped
• 1/3 cup peanut or vegetable oil
• 2 small shallots (1 thinly sliced, 1 finely chopped)
• Coarse salt
• Juice of 3 limes
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 crushed clove of garlic
• 1 piece of ginger (5 cm), peeled and finely chopped
• 1 red jalapeño pepper, thinly sliced
• 1/3 cup chopped cilantro
• 1/3 cup chopped basil
• 1/3 cup chopped mint

Preparation:

1. In a small saucepan, heat the peanut oil over medium-high heat to 350 degrees Fahrenheit (175 degrees Celsius). Add the shallot slices and cook, stirring constantly, for 3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt.
2. In a large bowl, combine 2 tablespoons of browned butter, chopped shallot, lime juice, soy sauce, fish sauce, garlic, ginger, and jalapeño. Add the watermelon and mix thoroughly. Let sit for 10 minutes.
3. Add cilantro, basil, mint, and 2 tablespoons of nuts to the salad, season with salt, and toss. Top with the remaining 1 tablespoon of nuts and fried shallots.