Thai Melon Salad 5.00 lb melons 2.00 or 3 serrano chiles 5.00 oz lime juice 1.00 oz thai fish sauce (nam pla) 1.25 oz palm or coconut sugar (or brown sug ar) 3.00 oz ground peanuts 0.50 oz dried shrimp 0.50 tablespoon crushed lime leaves 0.75 teaspoon garlic puree 1 cilantro leaves, for garnish In order to have a contrast of colors and flavors, use portions of several melons. The recipe calls for approximately 2 pounds of prepared melon about half a pound per person. The specialty items may be found in Thai grocery stores. Cut the melons into small dice or thin ribbons. Arrange on a platter. Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried shrimp, crushed lime leaves and garlic puree in a blender blend until thoroughly mixed. Pour over the salad and garnish with cilantro leaves. Yield: 4 servings