MasterChef: The Masters at Home by Bloomsbury Publishing

Author:Bloomsbury Publishing
Language: eng
Format: epub
ISBN: 9781472811332
Publisher: Bloomsbury Publishing
Published: 2015-03-02T16:00:00+00:00

Prawn, Fennel and Watermelon Salad with Chilli Dressing

Nothing can wake up your palate and fill you with sunshine quite like an Asian salad. Opposing textures and flavours are what make this salad great. Crunchy raw vegetables, sweet juicy fruit, soft fragrant herbs and sweet prawns are all brought together with a vibrant dressing. Delicious.

Serves 4 as a starter

2 fennel bulbs

650g peeled watermelon flesh, scooped with a spoon

a handful of basil leaves

a handful of mint leaves

a handful of coriander leaves

16 raw king prawns, peeled

1 tablespoon light-flavoured oil

sea salt

For the dressing

1 garlic clove, roughly chopped

1 red chilli, chopped

2 teaspoons caster sugar

about 1 tablespoon lime juice

about 1 tablespoon fish sauce

about 1 tablespoon light-flavoured oil

For the dressing, pound the garlic with the chilli and sugar in a pestle and mortar to make a coarse paste. Stir in the lime juice, fish sauce and oil. Taste the dressing and balance the flavours as you wish with more lime juice, fish sauce or sugar. Set aside.

Finely slice the fennel, ideally with a mandoline if you have one. Pile on to a large serving dish with the watermelon and herbs.

Set a large, non-stick frying pan on a high heat. Rub the prawns with the oil and season with sea salt, then place in the hot pan. Cook for 1 minute, then turn and cook for 30 seconds until golden on both sides. Lay the prawns on the salad, drizzle over the dressing and serve immediately.

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