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Watermelon & watercress salad with honey-soy prawns
Watermelon & watercress salad with honey-soy prawns
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Prep Time:
55 minutes
Cook Time:
6 minutes
Total Time:
61 minutes
Asian-inspired watermelon, watercress, and prawn salad - sweet, crunchy, and succulent.
Ingredients:
  • 60ml (1/4 cup) honey
  • 42.00 gm soy sauce
  • 48.80 gm oyster sauce
  • 36.40 gm peanut oil
  • 24.40 gm fish sauce
  • 1 tsp bought minced chilli
  • 2cm-piece fresh ginger, peeled, finely grated
  • 4 fresh makrut 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 makrut lime leaves, extra, shredded
Instructions:
  • Combine honey, soy sauce, oyster sauce, oil, fish sauce, chili, ginger, and lime leaves in a glass or ceramic bowl. Mix well. Add prawns and stir until coated. Marinate in the fridge for 30 minutes.
  • After draining the prawns, keep the flavorful marinade. Pour it into a small saucepan and heat over medium-high heat until boiling. Let it boil for 2 minutes.
  • Preheat a chargrill or large frying pan over high heat. Cook the prawns for 2 minutes on each side until they curl and change color. Mix the prawns with the marinade, ensuring they are evenly coated.
  • Arrange the watermelon on serving plates. Garnish with prawns, watercress, onion, and extra lime leaves before serving.

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