Don’t wait for Watermelon Day, Aug. 3, to try this superb recipe which marries prawns with lemongrass, chilli, ginger and watermelon to create a light succulent main course, perfect for summer eating. The recipe also works just as well cooked on the barbecue.
Prep and cooking time: 35 minutes
225 grams/8 ounces/1½ cups watermelon flesh deseeded and cubed (about 450 grams/1 pound with rind
1 tablespoon vegetable oil
1-2 red chillies deseeded and finely chopped
1 garlic clove crushed
2 teaspoon freshly grated ginger
1 tablespoon finely chopped lemongrass or 1 teaspoon lemongrass paste
50 grams/2 ounces/¼ cup sugar
225 grams/8 ounces raw prawns, deveined if necessary
1. Place the watermelon in a food processor and process to a purée. Set aside.
2. Heat the oil in a small saucepan until hot, add the chilli, garlic, ginger and lemongrass and sauté gently for about 2 minutes, stirring frequently.
3. Add the sugar and cook for a minute until dissolved then remove from the heat, add the watermelon purée and stir until well blended.
4. Transfer half the mixture to a large bowl, leaving the remaining half in the saucepan, add the prawns to the bowl, mix well, cover with clingfilm and leave to marinate for up to 2 hours. Alternatively, you can cook them immediately.
5. Preheat the grill to hot, thread the prawns onto skewers, then grill for 3-4 minutes on each side, basting with the marinade from the bowl, until they have turned pink and are cooked through. IMPORTANT: do not mix any remaining marinade with the reserved watermelon sauce to ensure it’s not contaminated.
6. Serve the prawns immediately over plain boiled rice with the remaining watermelon sauce on the side which can be served warm or cold.
Courtesy of Recipes4us.co.uk