watermelon cure

Combine the soy sauce and lime juice and pour over the watermelon.
Leave to cure for around 30 minutes, turning occasionally, until the fruit has taken on a firmer, almost translucent texture.
Remove from the marinade and pat dry.

fish sauce caramel

Combine the fish sauce, sugar and water in a small saucepan and bring to a gentle simmer.
Cook until reduced to a glossy consistency that lightly coats the back of a spoon, then set aside to cool.

chicken and shrimp floss

Lay the chicken skin on a baking tray, season lightly with salt and roast at 180°C fan for 20–25 minutes, or until crisp and golden.
Meanwhile, lightly toast the dried shrimp in a dry pan until fragrant.
Allow both to cool, then pound together in a pestle and mortar, or pulse briefly, until they resemble a coarse floss.

pickled rind

Heat the vinegar, water, salt and sugar until dissolved.
Pour over the thinly sliced watermelon rind and leave to pickle for at least an hour.

finish

Lightly toast the cumin seeds and Sichuan peppercorns until aromatic.
Grind together with the chilli flakes and flaky sea salt.
To assemble, arrange the cured watermelon on a serving plate and spoon over the fish sauce caramel.
Scatter over the pickled rind and the chicken and shrimp floss, then finish with Thai basil or mint leaves and a generous pinch of the chilli, cumin and Sichuan pepper salt.