The flavours here are pure summer fun - fresh, light, sour and sweet all at the same time.
2coriander roots, scrubbed2garlic cloves, coarsely chopped60 ml(¼ cup) each fish sauce and lime juice2 tbspsweet chilli sauce1 tbsppeanut oil450 gmmedium uncooked prawns, peeled with tails intact, deveined1mini watermelon, roughly spooned out into bite-sized pieces1pink grapefruit, segmented and broken into smaller pieces50 gmroasted unsalted cashew nuts, coarsely chopped2large handfuls each of torn mint and coriander2red shallots, thinly sliced3kaffir lime leaves, julienned80 gmfried shallots (optional), to serve
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.
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.
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.