• Prawn, melon and peanut salad is the perfect mix of sweet and crunchy. This colourful dish can be a perfect side or appetiser, especially for a holiday lunch! Be sure to share with people who bring some flavour to your life.

    Prawn, melon and peanut salad

    Serves: 4
    Cooking Time: 1 hour 15 mins


    • Salad

    • 60ml (¼ cup) olive oil
    • 2 garlic cloves, finely chopped
    • 1 green chilli, finely chopped
    • 2cm ginger, finely grated
    • 500g prawns, shells removed and deveined
    • salt and freshly ground black pepper, to taste
    • ½ melon, thinly sliced into ribbons
    • 60ml (¼ cup) unsalted peanuts, toasted
    • 2 limes, cut into wedges
    • a handful of fresh coriander, to serve
    • Dressing

    • 45ml (3 tbsp) sweet chilli sauce
    • 45ml (3 tbsp) olive oil
    • 10ml (2 tsp) chopped coriander
    • salt and freshly ground pepper, to taste



    Combine olive oil, garlic, chilli, ginger and prawns in a big bowl and leave to marinate in the fridge for 1 hour.


    Heat a frying pan over high heat. Remove prawns from the marinade and season. Fry prawns until pink and cooked, tossing occasionally, about 5 – 10 minutes.


    For the dressing, combine the sweet chilli sauce, olive oil and coriander, season and set aside.


    Place the melon ribbons and prawns on a serving plate. Sprinkle the peanuts over and garnish with lime wedges and coriander. Drizzle over a little dressing and serve with extra dressing on the side.