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Lemon butter prawns with watermelon salad
Lemon butter prawns with watermelon salad
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Quick and vibrant lemon butter prawn salad - perfect for weeknights or summer gatherings.
Ingredients:
  • 12 large green king prawns
  • 40.00 ml white balsamic vinegar (see top tip)
  • 60ml (1/4 cup) olive oil
  • 1kg piece watermelon, rind removed, cut into 2cm pieces
  • 2 witlof, trimmed, roughly chopped
  • 1 red onion, halved, thinly sliced
  • Snow pea sprouts (optional), to serve
  • 125g butter, melted
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded, finely chopped
  • 1 lemon, zested
  • 40.00 ml finely chopped flat-leaf parsley
Instructions:
  • Using a sharp knife, carefully slice each prawn in half lengthwise on the underside, removing the digestive tracts as you go.
  • For lemon butter, combine all ingredients in a small bowl. Season with salt and pepper, then mix well.
  • Arrange prawns, cut-side up, on a large baking tray. Drizzle with lemon butter and season. Save the extra lemon butter for serving.
  • Preheat a sizzling chargrill pan or barbecue on high heat. Sear prawns cut-side up for 2 minutes, then flip and cook for another minute until perfectly cooked.
  • In a large bowl, vigorously mix vinegar and oil until emulsified. Add watermelon, witlof, and onion, then toss until well combined.
  • Plate the salad and prawns, then sprinkle with snow pea sprouts if you have them. Finish by drizzling with the reserved lemon butter before serving.

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