Name: Cantaloupe and Shrimp Potsticker Salad
Total time: 40 min
Ingredients: ⅓ cup lime juice (3 limes); 1 shallot , sliced thin; 2 tablespoons chili-garlic sauce; 1 tablespoon fish sauce; 2 teaspoons sugar; ½ teaspoon table salt; 1 cantaloupe , peeled, halved, seeded, and cut into 1-inch pieces (4 cups); 12 ounces cherry tomatoes , halved; 2 tablespoons vegetable oil; 24 frozen shrimp potstickers; ⅓ cup water; 5 tablespoons chopped fresh cilantro; 5 tablespoons chopped fresh mint; 5 tablespoons salted dry-roasted peanuts , chopped, divided

Why This Recipe Works

A sweet and savory melon salad is refreshing in warm weather, and adding crispy pan-fried dumplings makes it into a satisfying meal with an appealing hot/cold contrast. Leaving the melon in large chunks freed less juice and accentuated the contrast between the well-seasoned exterior and the sweet, juicy interior. Tomatoes added color and supported the savoriness of the dumplings.

Before You Begin

Substitute pork dumplings if preferred. Though not required, steamed rice makes an excellent accompaniment as it deliciously captures any excess juices.

Instructions

Combine ⅓ cup lime juice, 1 thinly sliced shallot, 2 tablespoons chili-garlic sauce, 1 tablespoon fish sauce, 2 teaspoons sugar, and ½ teaspoon table salt in large, shallow serving bowl. Stir in 4 cups cantaloupe, cut into 1-inch pieces, and 12 ounces halved cherry tomatoes. Let sit while preparing potstickers.

Brush 12-inch nonstick skillet with 2 tablespoons vegetable oil. Evenly space 24 frozen shrimp potstickers, flat sides down, in skillet. Cook over medium heat until bottoms begin to turn spotty brown, 3 to 5 minutes. Off heat, carefully add ⅓ cup water. Return to heat and bring water to boil. Cover and cook for 6 minutes.

Uncover, increase heat to medium-high, and cook until water has evaporated and bottoms of dumplings are crispy and browned, 1 to 3 minutes.

Transfer dumplings to cantaloupe mixture. Add 5 tablespoons chopped cilantro, 5 tablespoons chopped mint, and ¼ cup salted dry-roasted peanuts, chopped, and toss gently to combine. Sprinkle with remaining 1 tablespoon peanuts, chopped, and serve.