Australian Gourmet Traveller - (01)January 2021 (1)

700 gmwatermelon,peeled

2 limes

2 longredchillies,chopped,

plusextratoserve

2 tbspfishsauce

1 tbspcastersugar

250 gmthickdriedricenoodles

800 gmsquid,cleaned,scoredandcut

into3cmpieces,tentaclesreserved

1 tbspvegetableoil

80 gm(1cup)Savoycabbage,shredded

2 redshallots,thinlysliced

2 cups(looselypacked)mixedAsian

herbs,suchasThaibasil,spearmint

and purple shiso leaves, to serve

MIXITUP

Tryprawnsorsalmon

insteadofthesquid.

Noodlesaladwithpickled watermelon

and charred squidSERVES 4

1 Forpickledwatermelon,cut500gm

watermelonintotrianglesandplace

ina bowl.Addthejuiceof1 limeand

½tspsaltflakes,tosstocombine,

andrefrigeratetopickle(10minutes).

2 Fornahmjim,processremaining

watermelonandchilliina blenderuntil

smooth.Finelygraterindthenjuice

remaininglimeandaddtowatermelon

mixturewithfishsauceandsugar and

mixtocombine.Setaside.

3 Meanwhile,placenoodlesina large

heatproofbowlandcoverwithboiling

water;standuntilsoft(10minutes).Drain,

refresh with cold water, then drain again.

4 Heatoilina wokorlargefryingpan

overhighheat.Addsquid,seasonto

taste,andcookuntillightlycharred

andjustcooked(2-3minutes).

5 Combinesquid,noodles,pickled

watermelon,cabbage,shallotandhalf

theherbsina bowlandtosswith

dressingtocoat.Top with remaining

herbs to serve.

42 GOURMET TRAVELLER