Watermelon & watercress salad with honey-soy prawns

Watermelon makes a sweet, refreshing base for crunchy watercress and succulent prawns infused with Asian flavours.

• 60ml (1/4 cup) honey
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons peanut oil
• 1 tablespoon fish sauce
• 1 teaspoon bought minced chilli
• 2cm-piece fresh ginger, peeled, finely grated
• 4 fresh kaffir 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 kaffir lime leaves, extra, shredded

Energy 1315kJ	Fat saturated 2.00g
Fat Total 11.00g	Carbohydrate sugars g
Carbohydrate Total 29.00g	Dietary Fibre 2.00g
Protein 26.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place the honey, soy sauce, oyster sauce, oil, fish sauce, chilli, ginger and lime leaves in a glass or ceramic bowl. Stir to combine. Add the prawns and stir to coat. Cover and place in the fridge for 30 minutes to marinate.

2. Step 2

   Drain the prawns, reserving the marinade. Place the reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Boil for 2 minutes.

3. Step 3

   Heat a chargrill or large frying pan over high heat. Add the prawns and cook for 2 minutes each side or until prawns curl and change colour. Add the prawns to the marinade. Toss to coat.

4. Step 4

   Divide the watermelon among serving plates. Top with the prawns, watercress, onion and extra lime leaves to serve.

Place watercress in iced water to refresh while you prepare this recipe.