Thai Prawn and Watermelon Skewers

Charmaine Lu -

  • 1 crushed garlic clove
  • 1 tbsp oil
  • 1 tbsp Thai fish sauce
  • 1 lime, zest only
  • 400g raw peeled king prawns
  • ½ small watermelon
  • 7g mint leaves, shredded
  • For the Dipping Sauce
  • 3 tbsp tamarind paste
  • 1 sliced red chilli
  • 1 tbsp Thai fish sauce
  • 1 crushed garlic clove
  • 2 tsp sugar
  • 1 tbsp soy sauce
  • ½ lime, juice only
  • Add the prawns to a large bowl with the garlic, oil, fish sauce and lime zest. Gently mix, then cover and chill for 30 mins. Peel and slice the watermelon into 8 wedges, then cut each wedge into 2cm chunks. Fire up the barbecue and soak wooden skewers in water.
  • Mix the dipping sauce ingredients and season to taste. Thread the prawns and watermelon chunks onto 8 skewers, the cook on the grill for 2 mins on each side. Scatter with mint leaves and serve with the tamarind sauce. Delicious!
20 mins
4 serving