Watermelon & watercress salad with honey-soy prawns

Watermelon & watercress salad with honey-soy prawns

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  • 0:55 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

Watermelon makes a sweet, refreshing base for crunchy watercress and succulent prawns infused with asian flavours.

Featured in
Watermelon recipes, Starters recipes


  • 60ml (1/4 cup) honey
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons peanut oil
  • 1 tablespoon fish sauce
  • 1 teaspoon bought minced chilli
  • 2cm-piece fresh ginger, peeled, finely grated
  • 4 fresh kaffir lime leaves, finely chopped
  • 24 green prawns, peeled leaving tails intact
  • 700g seedless watermelon, peeled, cut into thin wedges
  • 1/2 bunch watercress, sprigs picked, washed, dried
  • 1/4 red onion, thinly sliced
  • 4 fresh kaffir lime leaves, extra, shredded


  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    Heat a chargrill or large frying pan over high heat. Add the prawns and cook for 2 minutes each side or until prawns curl and change colour. Add the prawns to the marinade. Toss to coat.
  • Step 4
    Divide the watermelon among serving plates. Top with the prawns, watercress, onion and extra lime leaves to serve.


  • 1315 kj


  • 11g

    Fat Total

  • 2g

    Saturated Fat

  • 2g


  • 26g


  • 29g

    Carbs (total)

All nutrition values are per serve


Place watercress in iced water to refresh while you prepare this recipe.

  • Author: Gemma Luongo
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au


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