By cooking.nytimes.com

Watermelon Salad With Fried Shallots and Fish Sauce

Ingredients

4 servings

4garlic cloves

medium

2Thai chiles

fresh, bird’s-eye, depending on how much heat you enjoy, stems trimmed

3 tablespoonspalm sugar

¼ cupfish sauce

3 tablespoonslime juice

freshly squeezed

½ cupfried shallots

homemade or store-bought

3 poundsseedless watermelon

rind removed, cut into 1-inch chunks

0.5red onion

small, thinly sliced

1cucumber

small, halved lengthwise and cut into 1/2-inch slices

mint leaves

roughly chopped

cilantro leaves

roughly chopped

½ cuproasted peanuts

roughly crushed or chopped

Instructions