Grilled Watermelon

SAVORY

Jul 4

Prosciutto, Nam Pla, Grated Cashew, and Herbs

Chef Alex Astranti of Mercantile Dining & Provision | Denver
Yield: 2 servings

INGREDIENTS:

Nam Pla Sauce:
750 grams sugar
795 grams lime juice
450 grams fish sauce
90 grams minced garlic
90 grams minced shallots
45 grams minced ginger
21 grams thinly sliced Thai chiles
90 grams chopped cilantro

To Assemble and Serve:
Watermelon, rind removed, cut into slices
Soy sauce
Prosciutto, sliced very thinly
Cashews
Mint
Cilantro
Thai basil

METHOD:

For the Nam Pla Sauce:
Heat 1.53 kilograms of water and dissolve the sugar. Combine with remaining ingredients, let cool, then place in walk-in to steep overnight. Strain when needed or the next day.

To Assemble and Serve:
Compress the watermelon in a cryovac bag at 100%. Brush it with soy sauce and grill it pretty hard to get some char. Slice it on a meat slicer to be the same thickness as the prosciutto. Toast cashews in the oven at 350°F for 5 to 10 minutes until golden brown and grate them. Arrange the watermelon, prosciutto, and grated cashews on a serving plate with Nam Pla Sauce. Garnish with herbs.

Similar Recipes

TCHO Chocolate and Watermelon

Dark Chocolate Cake, Dark Chocolate Mousse, Watermelon Granita, Compressed Watermelon | Pastry Chef Erika Chan of The Catbird Seat

Kiss and Tell

Tequila, Mezcal, Watermelon Syrup, Milkis, Lemon, Lime | Restaurateurs Christina Chae and Zach Rivera of Moonflower

Roasted Caciocavallo Focaccia

Basil Watermelon, Watermelon Rind Mostarda, Puffed Watermelon Seeds, Speck-Sourdough Focaccia | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Watermelon Caramel-Glazed Pork Belly

Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana