Cantaloupe Melon Salad with Tiger Prawns & Chilli Dressing
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Whole tiger prawns, cooked to perfection and marinated in a chilli coriander lime dressing, served with a sweet fruity melon, cucumber and tomato salad. The aim is to get everything ready for the salad and dressing, so that you can serve the prawns hot straight off the griddle pan.
Ingredients
For the dressing
  • 1 small red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp finely chopped coriander
  • 1 lime, juiced
  • 1 tbsp olive oil
For the salad
  • 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)
Instructions
  1. Prepare your dressing by mixing the chilli, garlic, coriander, lime juice and chilli together in a medium sized bowl, season and set aside.
  2. 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.
  3. 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.
  4. 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.
Notes
To devein the prawns, make a snip into the back shell of the prawn with your kitchen scissors, just below the head, revealing the black vein. Carefully cut all the way down the back shell and gently, ease out the black vein, which runs all the way down the back. Leave the shell attached. Give the prawns a rinse under cold water, and pat dry with kitchen towel.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/cantaloupe-melon-salad-with-tiger-prawns-chilli-dressing/