Watermelon Som Tam

• hidangan: 4 servings

Bahan-bahan

3 large limes, halved

1 serrano chile, thinly sliced

3 Tbsp. light brown sugar

2 Tbsp. salted roasted peanuts, plus more chopped for serving

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

2 lb. watermelon, rind removed, cut into irregular 2"–3" pieces

3 Tbsp. fish sauce

Mint leaves and/or cilantro leaves with tender stems (for serving)

Arahan

Squeeze juice from 3 large limes, halved, into a small bowl; set juice aside. Place spent lime halves in a large resealable plastic bag and add 1 serrano chile, thinly sliced, 3 Tbsp. light brown sugar, 2 Tbsp. salted roasted peanuts, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; seal bag. Gently smash with a rolling pin until chile and peanuts are coarsely crushed.

Open bag and add reserved lime juice, 2 lb. watermelon, rind removed, cut into irregular 2"–3" pieces, and 3 Tbsp. fish sauce. Reseal bag and shake to combine.

Transfer watermelon along with any bits and juices to a large shallow bowl. Top with some mint leaves and/or cilantro leaves with tender stems and more chopped salted roasted peanuts.