Name: Watermelon and papaya carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 slice watermelon, chilled; 1 wedge papaya; 1 teaspoon finely grated ginger; 1 stick lemongrass thinly sliced; 1 lime, juiced; 1 teaspoon palm sugar, grated; 2 teaspoon fish sauce; freshly ground black pepper; 1 teaspoon sesame oil; 1/4 cup baby mint leaves; 1 small red chilli, thinly sliced

Ingredients

1 slice watermelon, chilled

1 wedge papaya

1 teaspoon finely grated ginger

1 stick lemongrass thinly sliced

1 lime, juiced

1 teaspoon palm sugar, grated

2 teaspoon fish sauce

freshly ground black pepper

1 teaspoon sesame oil

1/4 cup baby mint leaves

1 small red chilli, thinly sliced

Method

1.Place watermelon in fridge and wait until it is very cold. Remove peel and thinly slice. Peel and slice papaya very thinly, arrange over watermelon. Refrigerate until ready to serve.

2.In a small bowl, combine ginger, lemongrass, lime, sugar and sauce. Drizzle over the fruit.

3.Scatter mint and chilli over the dish. Serve immediately.

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