Name: Watermelon and Snap Pea Salad
Ingredients: 1 garlic clove, finely chopped; ½ cup Kong Yen or Chinkiang black vinegar; 2 Tbsp. black sesame oil or toasted sesame oil; 1 Tbsp. chile crisp (such as Lao Gan Ma) or Sze Daddy chili sauce; 2 tsp. dark (aged) soy sauce (preferably Kimlan); 1 tsp. fish sauce; ½ tsp. Taiwanese or Japanese groundblack sugar or dark brown sugar; ¼ tsp. freshly ground white or black pepper; 3 Tbsp. store-bought fried shallots, divided; 8 oz. sugar snap peas, trimmed, thinly sliced on a diagonal; ¼ cup thinly sliced Thai basil or mint; 1 baby seedless watermelon (about 3 lb.), rind removed, flesh cut into 1" pieces; 2 tsp. toasted black and/or white sesame seeds

Ingredients

1 garlic clove, finely chopped
½ cup Kong Yen or Chinkiang black vinegar
2 Tbsp. black sesame oil or toasted sesame oil
1 Tbsp. chile crisp (such as Lao Gan Ma) or Sze Daddy chili sauce
2 tsp. dark (aged) soy sauce (preferably Kimlan)
1 tsp. fish sauce
½ tsp. Taiwanese or Japanese groundblack sugar or dark brown sugar
¼ tsp. freshly ground white or black pepper
3 Tbsp. store-bought fried shallots, divided
8 oz. sugar snap peas, trimmed, thinly sliced on a diagonal
¼ cup thinly sliced Thai basil or mint
1 baby seedless watermelon (about 3 lb.), rind removed, flesh cut into 1" pieces
2 tsp. toasted black and/or white sesame seeds

Steps

Mix garlic, vinegar, oil, chile crisp, soy sauce, fish sauce, black sugar, white pepper, and 1 Tbsp. fried shallots in a medium bowl until sugar is dissolved.
Add sugar snap peas and basil to dressing in bowl and toss to coat.
Arrange watermelon on a platter or individual plates and top with sugar snap pea mixture. Drizzle any dressing remaining in bowl over. Scatter sesame seeds and remaining 2 Tbsp. fried shallots on top.