Prawns with watermelon rind dressing
The astringent melon rind is a great foil for the richness of jumbo prawns, which can be pan-fried if preferred.
Photo: Quentin Jones
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- 300g watermelon rind
- 200ml extra virgin olive oil
- 1 tsp chilli flakes
- 1 garlic clove, peeled
- 1 tsp brown sugar
- 1 cup picked coriander leaves, plus extra to garnish
- 1/2 tsp ground coriander
- Salt and pepper
- 8 jumbo prawns, peeled, heads and tails left on
- Vegetable oil
Pre-heat a barbecue or grill to medium. Use a bar or stick blender to puree the melon rind, olive oil, chilli flakes, garlic, sugar and coriander, fresh and ground. Season well with salt and pepper. Brush prawns with a little vegetable oil, season and grill until just cooked.
Serve with melon rind dressing and garnish with fresh coriander leaves.