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Sweet and sour watermelon salad with pink grapefruit and prawns

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

You'll need

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 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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