Thai Melon Skewers Recipes

Steps:

• Combine sugar, and water in a saucepan, and bring to a boil.
• Once sugar has dissolved, remove pan from heat, and stir in ginger, lime zest and lime juice. Allow syrup to cool.
• Scoop melon balls from cantaloupe, honeydew melon, and watermelon.
• Place the melon balls on the skewers, alternating types.
• Drizzle or brush skewers with the syrup and sprinkle with cilantro.

Steps:

• Dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.)
• To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro. Serve chilled.

Steps:

• In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
• Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
• Thread each strip onto a wooden brochette stick, weaving in and out as if you're sewing.
• Preheat the grill or barbecue and cook the chicken for 4 - 5 minutes on each side or until cooked through, in batches.
• Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.