Prawn, melon and peanut salad

December 1, 2014 (Last Updated: January 11, 2019)
Prawn, melon and peanut salad recipe

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.



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