WATERMELON & WATERCRESS SALAD WITH HONEY-SOY PRAWNS
60ml (1/4 cup) honey
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp peanut oil
1 tbsp fish sauce
1 tsp minced chilli
2cm piece fresh ginger, peeled, finely grated
8 fresh kaffir lime leaves, finely chopped
1/4 red onion, thinly sliced
24 Austral Banana Green Prawns Cutlets
700g seedless watermelon, peeled, cut into thin wedges
1/2 bunch watercress, sprigs picked, washed, dried
ALASKAN KING CRAB
SHELLFISH & CRUSTACEANS
Grilled Scampi Salad
Honey-soy Prawns Salad
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.
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.
Heat a char-grill or large frying pan over high heat. Add the prawns and cook for two minutes each side or until prawns curl and change colour. Add the prawns to the marinade. Toss to coat.
Divide the watermelon among serving plates. Top with the prawns, watercress, onion and extra lime leaves to serve.