WATERMELON TOFU SALAD
Introduction: 60gm watermelon cubes, 40gm tofu, 20gm cucumber sliced, 20gm spinach blanched, 2 leaves of Thai sweet basil, 5gm Ponzu sauce, 25ml coriander sauce, 15ml sriracha hot chilli sauce.
Method: Blanch spinach and
prepare the coriander sauce by blending fresh coriander leaves with salt and green chilli. Next, get the cubes of watermelon, tofu, cucumber and Ponzu jelly ready. Place all the prepared sliced items on top of each other (as shown in the
picture) and stick a fruit fork to hold it straight. On the side of the plate, make a lining of sriracha hot chilli and coriander sauce. Keep gap in between.