Pan Fried Watermelon Recipes

Steps:

• 1. Peel the watermelon, cut into triangles, sticks or cubes (small is better). Put in a bowl and cover with water. Sprinkle with salt. Refrigerate overnight.
• 2. Drain and rinse the melon in a colander. Let drain.
• 3. Beat together the milk and egg coating. Set aside.
• 4. Mix together the flour coating. Set aside.
• 5. Put the bread crumbs in a shallow bowl. Set aside.
• 6. Heat the cooking oil, about 4 -6 inches deep in a sauce pan or deep fryer.
• 7. Dip the melon rind into milk and egg mixture, then in the flour. Back into the milk, then into the bread crumbs.
• 8. Fry in the oil about 2 minutes or until tender and golden brown. Remove from oil and place on paper towel lined dish. Taste... if it needs more salt and pepper, do so to taste. Serve hot.
• 9. *** You can also sprinkle with garlic powder and parmesan cheese.

Steps:

• Prepare the dressing: Combine garlic, chiles and sugar in the bowl of a large mortar and pestle. Pound into a fine paste. Add fish sauce and stir with the pestle until the sugar is fully dissolved. Add the lime juice and stir with the pestle to incorporate. Alternatively, you can combine the garlic, chiles, palm sugar (chop it into bits with a heavy knife or cleaver if it came in solid chunks), fish sauce and lime juice in a blender. Blend until the garlic and chiles are finely chopped, and stir until the sugar is dissolved.
• Prepare the salad: If using homemade shallots, skip to Step 3. If using store-bought shallots, toast them dry in a large skillet over medium-low heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes). Season generously with salt and transfer to a bowl.
• Combine watermelon, onion, cucumber, mint, cilantro, peanuts, half of the fried shallots and ¼ cup dressing in a large bowl. Toss to combine. Taste and add more dressing as desired. (Excess dressing can be reserved in a sealed container in the fridge for up to two weeks.) Transfer to a serving platter and sprinkle with remaining shallots. Serve.

Steps:

• Cut the watermelon in half and scoop out the pulp.
• Remove any seeds from the pulp and cut the pulp into diamond shapes.
• Coat with the flour.
• Heat the oil in a wok over high fire to about 250°F.(120°C), or until little bubbles appear around a 1-inch(2cm)cube of day-old bread dropped into the oil.
• Dip the watermelon pieces in the batter and add to the oil.
• Deep-fry until the coating becomes firm.
• Turn off the heat and continue to deep-fry the watermelon until light brown.
• Remove, and drain well.
• Sprinkle with the sugar and serve.