Asian Watermelon Salad

• 1/3 cup peanut or vegetable oil
• 2 small shallots (1 thinly sliced, 1 finely chopped)
• Kosher salt
• Juice of 3 limes
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 2 -inch piece ginger, peeled and minced
• 1 red jalapeno pepper, thinly sliced
• 4 cups chopped seedless watermelon
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh mint
• 3 tablespoons cocktail peanuts, roughly chopped

1. Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes.
2. Remove with a slotted spoon and drain on paper towels; season with salt.
3. Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl.
4. Add the watermelon and toss to combine.
5. Let sit 10 minutes.
6. Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine.
7. Top with the remaining 1 tablespoon peanuts and the fried shallot.
8. Photograph by Kana Okada

peanut, shallots, kosher salt, fish sauce, soy sauce, clove garlic, ginger, red jalapeno pepper, seedless watermelon, fresh cilantro, fresh basil, fresh mint, cocktail peanuts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/asian-watermelon-salad-recipe.html (may not work)