Deep Fried Watermelon Recipes

WATERMELON RIND STIR-FRY

Steps:

• Heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. Stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. Reduce heat to low. Place a cover over the skillet and simmer the mixture for 5 minutes.
• Whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. Serve hot.

DEEP-FRIED WATERMELON

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.

PAN-FRIED WATERMELON

Steps:

• Melt butter in a large skillet over medium-high heat. Cook watermelon slices in melted butter until browned, 5 to 7 minutes per side. Season with salt and pepper to serve.

WATERMELON SALAD WITH FRIED SHALLOTS AND FISH SAUCE

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.