1/2 cup roasted, unsalted peanuts
10 small spearmint leaves
2 tsp fish sauce (I prefer Three Crabs brand)
2 Tbsp fresh lime juice, plus some zest for garnish
2 tsp brown sugar
1 tsp rice vinegar
12 thin slices of melon, any type, chilled
In the bowl of a food processor fitted with the metal blade, add the peanuts and mint leaves, and pulse 10 times to chop roughly. Then, add the fish sauce, lime juice, brown sugar and rice vinegar. Process for 5-10 seconds, until the peanuts are more finely chopped but are not yet beginning to turn to peanut butter. There will be very little liquid in the mixture; this is a topping, not a dressing.
Arrange slices of melon on individual serving plates, and spoon on the peanut topping. Garnish with lime zest and additional mint leaves.