A frequently seen snack in Bangkok and elsewhere in Southeast Asia.
Recipe information
Yield
makes 4 servings
Ingredients
Four 1-inch-thick wedges of watermelon
Salt
Finely ground dried red chile
Lime wedges
Preparation
Put the watermelon on plates and pass the remaining ingredients, allowing guests to season the watermelon to taste.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
