Rockmelon, lime and poppy-seed prawn cocktails

We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.

Jan 17, 2017 1:00pm

By Alice Storey

25 mins preparation plus chilling

This is an updated twist on the old but unbeatable, prawn cocktail. All the elements can be prepared ahead and assembled just before serving - be sure to serve it super-chilled.

Ingredients

¼ ripe rockmelon, peeled and thinly sliced on a mandolin
Juice and finely grated rind of 1 lime, plus wedges to serve
2 tsp extra-virgin olive oil
¼ iceberg lettuce, cut into 6 wedges
18 cooked prawns, peeled, deveined, tails intact
Poppy seeds and torn mint, to serve

Cocktail dressing

150 gm (½ cup) mayonnaise
1 tbsp tomato ketchup
1 tbsp crème fraîche
1 tsp Worcestershire sauce
1 tsp finely grated horseradish
Tabasco, to taste
1 tsp lime juice

Method

Main

1
For cocktail dressing, whisk ingredients in a bowl, season to taste and refrigerate.
2
Combine rockmelon and lime juice and rind in a bowl, season to taste and refrigerate to chill (2-3 hours). Add olive oil and toss gently.
3
Divide lettuce and melon among bowls, top with prawns, drizzle with dressing, scatter with poppy seeds and mint, and serve with lime wedges.