Cantaloupe Melon Salad with Tiger Prawns & Chilli Coriander Dressing
I haven’t had the chance to go on holiday this summer, and so the entire reason for this recipe entry was my craving for summer holiday prawns. Prawns just like the ones that I’d order off a menu somewhere in the Med, grilled to perfection, served whole with the head still attached and unashamedly eaten with my fingers. Whilst I did have the opportunity to devour prawns like this at Honey & Co in London a few weeks ago, we were doing sharing plates so it was a measly one prawn each situation.
So, what to serve the prawns with? I thought about a late summer sweetcorn affair, but then when we made a cantaloupe salad in a kids cooking class I taught earlier this week, I had the idea that it could be the perfect accompaniment for grilled prawns (we all ate prawn cocktail served in a hollowed out melon cup in the early 90s didn’t we? I definitely did). The kids thought I was mad pairing melon with cucumber (despite my educational explanation that they are distant relatives) but then they all ate it up, so that was a Food Educator win. That was simple lime and oil dressing, this one a bit more daring with the chilli.
I got these tiger prawns from my local fishmonger this morning and they weren’t as expensive as I was imagining, coming in at around 65p per prawn. Cooking prawns with the head and shells intact will be more flavourful, and stops them from drying out in the heat of the pan. I do think its worth spending the time taking out the gritty vein down the prawn’s back, so a technique worth getting to grips with. If this isn’t an option for you a packet of pre-prepared prawns from the supermarket will be just fine, you’ll just need to reduce the prawn cooking time.
I usually avoid giving recipes that give half an item of veg or fruit, however using a whole melon in this salad is just too much. The half you don’t use will keep well, if covered in the fridge, until it’s time for breakfast the next day.
VARIATIONS: Try substituting the Cantaloupe melon with Honeydew or Galia varieties. Try squid instead of prawns.
Serve alongside some crusty bread.
- 1 small red chilli, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp finely chopped coriander
- 1 lime, juiced
- 1 tbsp olive oil
- ½ medium Cantaloupe melon (approx. 5-600g wedge) seeds and skin removed and small diced
- 250g small plum or cherry tomatoes, quartered
- Half a large, or 1 small cucumber, halved, seeds removed and diced
- 1 tbsp finely chopped coriander
- ½ lime, juiced
- olive oil
- Sea salt and black pepper
- 6 large raw tiger prawns, deveined (see note)
- Prepare your dressing by mixing the chilli, garlic, coriander, lime juice and chilli together in a medium sized bowl, season and set aside.
- In a separate medium sized bowl toss together the melon, tomatoes, cucumber, coriander, season generously with salt and dress with the juice of half a lime and around 1 tablespoon of olive oil. Taste and adjust seasoning to your preference and set aside.
- Toss your prepped prawns with a good glug of olive oil and season with salt and pepper. Heat up your griddle pan to a medium-high heat. Add the prawns and sizzle for around 5 minutes in total, until pink and lightly charred, flipping over half way. Flip the cooked prawns into the chilli coriander dressing and toss until coated.
- Use a slotted spoon to drain off any excess liquid divide the melon salad between 2 serving plates and top with the prawns. Drizzle over any spare dressing and serve straight away, with fresh bread for dipping into the juices, napkins for messy fingers and a bowl for the discarded prawn bits.