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Prawn & melon salad

Prawn & melon salad

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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 6

Tom Kime's prawn salad make a great starter for a summer dinner party

Nutrition: per serving
low insalt0.68g


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 lemongrass , 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


  • STEP 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.

  • STEP 2

    Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.

  • STEP 3

    Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.

  • STEP 4

    To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.

Goes well with

Recipe from Good Food magazine, August 2002


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