Sweet and sour watermelon salad with pink grapefruit and prawns


  • Serves 4 people

The flavours here are pure summer fun - fresh, light, sour and sweet all at the same time.

  • 2 coriander roots, scrubbed
  • 2 garlic cloves, coarsely chopped
  • 60 ml (ΒΌ 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 kaffir lime leaves, julienned
  • 80 gm fried shallots (optional), to serve
01   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.
02   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.
03   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.
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