- 80ml (1/3 cup) rice wine vinegar
- 70g (1/3 cup, firmly packed) brown sugar
- 1 (about 1.2kg) honeydew melon
- 1kg cooked large king prawns, peeled leaving tails intact, deveined
- 2 ripe mangoes, cheeks removed, peeled, cut into thin wedges
- 1/2 red onion, thinly sliced
- 1 bunch fresh mint, leaves picked
- Step 1Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Cook for 3-4 minutes or until the syrup thickens. Set aside for 15 minutes to cool slightly.
- Step 2Meanwhile, cut the honeydew in quarters lengthways and deseed. Peel and cut into 1cm-thick wedges.
- Step 3Combine honeydew, prawns, mango, onion and mint in a bowl. Season with pepper and divide among serving bowls. Drizzle over dressing to serve.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Honeydew melons don’t continue to ripen once picked, so it’s important you choose carefully when buying. Select firm melons with a clean skin and a sweet aroma. Also, go for melons that feel quite heavy for their size – this indicates a high juice content.
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste