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Barbecue tiger prawns with sweet and sour watermelon, pink grapefruit and roasted peanut salad

Serves 4

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For the dressing
1 small bunch coriander – keep stalks for dressing and use leaves for garnish
2 garlic cloves, coarsely chopped
2 limes juiced
2 tbsp fish sauce
3 tbsp sweet chilli sauce
1 tbsp peanut oil
Pinch of sea salt

For the salad
500g medium sized raw tiger prawns, peeled with tails intact and deveined
1 small watermelon cut into bitesize pieces
1 pink grapefruit, segmented
60g roasted unsalted peanuts
Small handful of mint (leaves only)
1 red onion thinly sliced

To prepare the dressing
Using a mortar and pestle, crush the coriander stalks, before adding the garlic cloves and sea salt. Mix into a fine paste and then add the fish sauce, lime juice, sweet chilli sauce and peanut oil. Stir and keep to one side.

To prepare the salad
When the barbecue is ready, cook the prawns in batches until golden brown (approximately 3-4 minutes). In big bowl toss together the watermelon, grapefruit, peanuts, red onion and the dressing. Transfer onto a large serving plate and top with the cooked prawns. Finish with a few coriander and mint leaves.

 

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