Watermelon Salad

This salad comes from the Food Network Magazine as "Asian Watermelon Salad".  I'm not sure what's Asian about it so choose not to label it as such.  This salad is meaty!  It's hard to believe you're just eating watermelon.  One note, these items are too expensive to buy just for this salad.  Only my this if you have most of the ingredients at hand.  

Watermelon Salad

1/3 cup peanut or vegetable oil

2 small shallots (1 thinly sliced, 1 finely chopped)

Kosher salt

Juice of 3 limes

1 tablespoon fish sauce

1 tablespoon soy sauce

1 clove garlic, minced

1 2-inch piece ginger, peeled and minced

1 red jalapeno pepper, thinly sliced

4 cups chopped seedless watermelon

1/3 cup chopped fresh cilantro

1/3 cup chopped fresh basil

1/3 cup chopped fresh mint

3 tablespoons cocktail peanuts, roughly chopped

1. Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

2. Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.

3. Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.