• Heat the vegetable oil in a frying pan over medium heat.

• Once the oil starts to heat, fry the sliced shallots, stirring continually to avoid burning.

• When the shallots turn yellow, remove from the pan, use a sieve to filter out the oil and set aside the shallots and oil to cool separately.

• Place the dried snakehead fish in an oven at 160 degrees C for approx. 20 minutes, or grill on the stove over low heat
• Remove all the bones from the dried fish and peel off the fish skin. 
• Use a fork to tear and mash the fish meat into small pieces.
• Pound the fish meat using a stone mortar to make it finer.

In the event that readymade dried snakehead fish is unavailable, you may also use dried snakehead fish powder.

• Remove the watermelon from the refrigerator, cut it in half and dice into 1-inch pieces without the skin.

Remove the watermelon pips for a nicer appearance.

Use Jintara watermelon as it has a nice texture.

You can use other varieties of watermelon instead of Jintara.