Sweet and sour watermelon salad with pink grapefruit and prawns

Australian Gourmet Traveller fast recipe for sweet and sour watermelon salad with pink grapefruit and prawns.

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

2 coriander roots, scrubbed

2 garlic cloves, coarsely chopped

60 ml (¼ cup) each fish sauce and lime juice

2 tbsp sweet chilli sauce

1 tbsp peanut oil

450 gm medium uncooked prawns, peeled with tails intact, deveined

1 mini watermelon, roughly spooned out into bite-sized pieces

1 pink grapefruit, segmented and broken into smaller pieces

50 gm roasted unsalted cashew nuts, coarsely chopped

2 large handfuls each of torn mint and coriander

2 red shallots, thinly sliced

3 makrut lime leaves, julienned

80 gm fried shallots (optional), to serve

Method

Main

1.Pound coriander roots, garlic and a pinch of sea salt to a fine paste with a mortar and pestle. Add fish sauce, lime juice and sweet chilli sauce, stir to combine and set aside.

2.Heat oil in a large frying pan over high heat and cook prawns in batches, stirring, until just cooked and golden-brown (2-3 minutes). Transfer to a plate.

3.Toss watermelon, grapefruit, cashew nuts, herbs, shallots and lime leaves in a bowl, add prawns, toss to just combine and serve scattered with fried shallots.

Recipe / styling by Lisa Featherby

Styling by Lucy Tweed

Ingredients

Method

Main

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