150 g dried snakehead fish (ready made from stall/market)
200 g shallots (peeled and thinly sliced)
5 tbsp sugar
100 ml vegetable oil
300 g juntara watermelon (refrigerated for 2 hrs)
salt (added to your preference)
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.
In the event that readymade dried snakehead fish is unavailable, you may also use dried snakehead fish powder.
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.
Arrange beautifully and sprinkle on the shallots and dried fish.
Sprinkle the dried fish only upon serving or eating. Leaving the dried fish on the watermelon for too long will leave an unappetizing appearance.