1tbspfinely chopped palm sugar or packed light-brown sugar
1 to 2Thai chiliesthinly sliced
Salad
½small honeydew melonpeeled and seeds removed
½English cucumber
250glarge peeled cooked shrimppatted dry
3cupsloosely packed assorted basil leaveslike Thai, purple or dark opal
¼cupcrispy shallotshomemade or store-bought
Instructions
Dressing
In large salad bowl, stir together fish sauce, water, lime juice, palm sugar and chilies until sugar has dissolved. Set aside.
Salad
Cut melon into bite-size chunks and add to salad bowl. Halve cucumber lengthwise and place cut-side down on cutting board; press down with the side of a chef’s knife to lightly crush. Chop into bite-size pieces and add to bowl with shrimp and basil. Gently toss to combine.