Thai Watermelon Salad - cooking recipe

Ingredients

1 teaspoon peanut oil
2 garlic cloves, finely sliced
250 g ground lean pork
200 g cooked prawns
1 cup chopped cooked chicken
1/2 cup bean sprouts
1 tablespoon fish sauce
2 teaspoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons sweet chili sauce
2 tablespoons fried shallots
2 cups diced watermelon
fresh mint leaves
fresh coriander sprig

Preparation

In a non-stick frying pan, heat 1 tsp of peanut oil over a medium heat and gently fry the garlic. Add the pork and stir until it browns, then cover the pan and cook for 5 minutes. Transfer the pork to a mixing bowl and set aside to cool.
Chop the prawns and add to the cooled pork with the chopped chicken and bean sprouts.
In a small jug, whisk together the fish sauce, brown sugar, lime juice and sweet chilli sauce, then pour over the pork mixture. Add half the fried shallots, the diced watermelon, fresh mint and coriander. Toss together and serve scattered with the remaining shallots.