Name: Watermelon with spicy tamarind dressing
Yield: 4-6
Ingredients: Finely grated zest and juice of 1 lime; 2 tbsp tamarind paste; 2 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp neutral oil, like vegetable or sunflower; 1 tbsp hot water; 1 long red chilli; ¼ watermelon; Fried shallots, chopped salted beer nuts and Thai basil, to serve

A spicy fusion take on watermelon salad, this quick and easy recipe elevates the humble melon to a dish you’ll be thinking about for weeks. Better known as ‘Nutty Watermelon’ to recipe creator Bec Vrana Dickinson, the fresh, juicy fruit is able to sing with a scrumptious, savoury sauce.

“Watermelon absorbs flavour like our skin absorbs sunscreen,” says Vrana Dickinson. “Pouring this tamarind dressing over the watermelon slices turns the fruit into a triangular trifecta of flavour (sweet-salty-tangy). Add the toppers just before serving to keep them crunchy.” Try as an entree to grilled seafood for a well-rounded summer menu.

Ingredients

Finely grated zest and juice of 1 lime

2 tbsp tamarind paste

2 tbsp fish sauce

2 tbsp brown sugar

1 tbsp neutral oil, like vegetable or sunflower

1 tbsp hot water

1 long red chilli

¼ watermelon

Fried shallots, chopped salted beer nuts and Thai basil, to serve

Method

In a bowl, combine the lime zest and juice, tamarind paste, fish sauce, brown sugar, oil and 1 tbsp hot water. Taste and season.

Thinly slice the chilli and cut the watermelon into wedges.

Sort of splay and arrange the watermelon on a platter. Spoon over the dressing. Top with the fried shallots, nuts, chilli and Thai basil.

Optional substitutions:

Tamarind paste: Combine 1/2 Tbsp rice wine vinegar and 1/2 Tbsp brown sugar

Chopped beer nuts: Roasted cashews

Thai basil: coriander, mint

This recipe is an extract from Happy Hour Snacks by Bec Vrana Dickinson.

Bec Vrana Dickinson

Bec is a Sydney-based freelance food, drinks and travel writer. She recently authored Happy Hour Snacks.