Prawn & melon salad

Prawn & melon salad

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(1 ratings)

Prep: 40 mins - 50 mins


Serves 6
Tom Kime's prawn salad make a great starter for a summer dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal201
  • fat10g
  • saturates2g
  • carbs16g
  • sugars1g
  • fibre1g
  • protein13g
  • salt0.68g


    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



      The same shape, but smaller than…

    For the salad

    • 1 small watermelon, weighing about 1.8kg/4lb



      Thought to have originated in Africa, watermelons are distinct from musk melons such as…

    • 24 large cooked and peeled tiger prawns
    • 4 spring onions, finely sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 trimmed stems of lemongrass, finely sliced
    • 4cm/1½in root ginger, peeled, cut into fine matchsticks
    • zest of 1 lime



      The same shape, but smaller than…

    • 3 lime leaves, shredded (optional)
      Lime leaf

      Lime leaf

      ly-m leef

      Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

    • a handful each of coriander and mint leaves, chopped



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • 100g roasted salted peanuts or cashews, to garnish


    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.

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    Comments, questions and tips

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    2nd Aug, 2008
    I made this dish for a dinner party and everyone loved it! It's a great summer salad.
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