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Ingredients

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

Method

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.
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.
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.
Step 4 Divide the watermelon among serving plates. Top with the prawns, watercress, onion and extra lime leaves to serve.

Watermelon & watercress salad with honey soy prawns

How to make Watermelon & watercress salad with honey soy prawns

Ingredients

Method