Prawn & melon salad

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Tom Kime

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Recipe by Tom Kime

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1. Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 tsp salt and the sugar, then pulse to a pulp. Add the chilli, ginger and citrus juices and pulse until smooth. Cover and chill.
2. Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.
3. Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.
4. To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.

PER SERVING

201 kcalories, protein 13g, carbohydrate 16g, fat 10 g, saturated fat 2g, fibre 1g, salt 0.68 g

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• anhag

  02 August 2008

  anhag rated and commented on this recipe

  

  I made this dish for a dinner party and everyone loved it! It's a great summer salad.

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Ingredients

FOR THE DRESSING

• 1 garlic clove
• a handful of coriander stems or roots
• 1 tsp golden caster sugar
• 1 red chilli , deseeded, plus 1 tsp chopped to garnish
• 2cm/¾in piece of root ginger , peeled and roughly chopped
• juice of 3 limes and 1½ oranges

FOR THE SALAD

• 1 small watermelon , weighing about 1.8kg/4lb
• 24 large cooked and peeled tiger prawns
• 4 spring onions , finely sliced
• 2 trimmed stems of lemon grass , finely sliced
• 4cm/1½in root ginger , peeled, cut into fine matchsticks
• zest of 1 lime
• 3 lime leaves , shredded (optional)
• a handful each of coriander and mint leaves, chopped
• 100g roasted salted peanuts or cashews, to garnish

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 40 50 mins

Low-fat

Ingredients

FOR THE DRESSING

• 1 garlic clove
• a handful of coriander stems or roots
• 1 tsp golden caster sugar
• 1 red chilli , deseeded, plus 1 tsp chopped to garnish
• 2cm/¾in piece of root ginger , peeled and roughly chopped
• juice of 3 limes and 1½ oranges

FOR THE SALAD

• 1 small watermelon , weighing about 1.8kg/4lb
• 24 large cooked and peeled tiger prawns
• 4 spring onions , finely sliced
• 2 trimmed stems of lemon grass , finely sliced
• 4cm/1½in root ginger , peeled, cut into fine matchsticks
• zest of 1 lime
• 3 lime leaves , shredded (optional)
• a handful each of coriander and mint leaves, chopped
• 100g roasted salted peanuts or cashews, to garnish

PER SERVING

201 kcalories, protein 13g, carbohydrate 16g, fat 10 g, saturated fat 2g, fibre 1g, salt 0.68 g

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