Watermelon Chilli Salt Amuse Bouche
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Unrated
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Prep Time
15 mins
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Total Time
15 mins
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Servings
24
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Course
Appetizer
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Cuisine
Vietnamese, Vegan, gluten-free
Watermelon Chilli Salt Amuse Bouche
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the chilli salt
- 6 tbsp table salt
- 2 red Thai chili pepper
For the amuse bouche
- 1 watermelon cut into 1x2 1/2 inch thick slabs, mini
- chili salt
- black pepper
- 1 scallion chopped diagonally, sprig
Instructions
- Using a mortar and pestle, grind the chillies into the salt until the salt is slightly pink and there are no longer any large chunks of the chilli peppers.
- If you don't have a mortar and pestle, use a heavy-duty freezer bag instead. Put the salt and chilli in the bag and use a rolling pin to crush the chilli in the salt until its evenly distributed. You could also use the rolling pin directly on the salt and chillies on a hard surface like a cutting board, but then your rolling pin would have chilli oil on it and that might result in some spicy pie crust later on.
- Store chilli salt in an airtight container.
To assemble the amuse bouche:
- Cut watermelon into 1x2 inch slabs, about 1/2 inch thick. Sprinkle with a pinch of chilli salt, black pepper, and a couple pieces of chopped scallion.
- Serve immediately as a fun little appetizer and palate cleanser!
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