Watermelon & watercress salad with honey-soy prawns

Cooking Fish Watermelon & watercress salad with honey-soy prawns

Watermelon makes a sweet, refreshing base for crunchy watercress and succulent prawns infused with Asian flavours.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Place the honey, soy sauce, oyster sauce, oil, fish sauce, chilli, ginger and lime leaves in a glass or ceramic bowl. Stir to combine. Add the prawns and stir to coat. Cover and place in the fridge for 30 minutes to marinate.
  2. Drain the prawns, reserving the marinade. Place the reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Boil for 2 minutes.
  3. Heat a chargrill or large frying pan over high heat. Add the prawns and cook for 2 minutes each side or until prawns curl and change colour. Add the prawns to the marinade. Toss to coat.
  4. Divide the watermelon among serving plates. Top with the prawns, watercress, onion and extra lime leaves to serve.

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60ml honey
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp peanut oil
1 tbsp fish sauce
1 tsp bought minced chilli
2cm-piece fresh ginger, peeled, finely grated
4 fresh kaffir lime leaves, finely chopped
24 green prawns, peeled leaving tails intact
700g seedless watermelon, peeled, cut into thin wedges
1/2 bunch watercress, sprigs picked, washed, dried
1/4 red onion, thinly sliced
4 fresh kaffir lime leaves, extra, shredded

Adv

Autors
Preparation time
55
Cooking time
06
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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