Watermelon Salad

🔥 Prep

• Cut the 200 g watermelon into bite‑sized cubes or balls.
• Rinse the 1 tbsp dried shrimp under cold water, then pat dry.
• Peel and finely slice the 1 tbsp shallot.
• Measure out 1 tbsp sugar and 0.25 tsp salt into a small bowl.

🔥 Cook

• 1. Heat a dry skillet over medium heat and add the 1 tbsp dried shrimp; toast for 1–2 minutes until fragrant and slightly crisp, stirring frequently.
• 2. Add the sliced shallot to the skillet and continue to sauté over medium heat for 2–3 minutes until translucent and lightly caramelized.
• 3. Push the shrimp and shallot to the side of the pan; add the 1 tbsp sugar and 0.25 tsp salt, stirring to combine and let the sugar dissolve for 30 seconds over low heat.
• 4. Remove the pan from heat and allow the mixture to cool for 2 minutes before transferring to a mixing bowl.
• 5. Add the prepared watermelon cubes to the bowl with the cooled shrimp‑shallot mixture and toss gently to coat evenly.
• 6. Let the salad rest for 5 minutes at room temperature to allow flavors to meld, then give a final toss.

🔥 Serve

• Transfer the watermelon salad to a chilled serving plate or bowl.
• Garnish with an extra sprinkle of toasted dried shrimp and a few fresh mint leaves if desired.
• Enjoy immediately as a refreshing side dish or light appetizer alongside grilled seafood or sticky rice.