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1. Make the lemongrass syrup: put sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, 2-3 minutes. Add lemongrass and simmer for 5-7 minutes. let cool, then strain.
2. Remove the green skin from the watermelon using a vegetable peeler. Then use a knife to remove the white rind from the flesh. Save the flesh for something else! Cut the rind into julienne (matchsticks). You should have about 2 cups.
3. Using a mortar and pestle if available, pound together the lime zest and juice, garlic or shallot, fish sauce and chiles. Add to the watermelon rind and lemongrass syrup. Taste and adjust.
4. Add the carrot, daikon, beans, cherry tomatoes, and dried fish or shrimp. Mix well. Taste and adjust again.
5. Top with peanuts and optional garnishes. Enjoy!
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