Prosciutto, Nam Pla, Grated Cashew, and Herbs
Chef Alex Astranti of Mercantile Dining & Provision | Denver
Yield: 2 servings
Adapted by StarChefs | July 2021
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.
