Watermelon salad with prawns

Watermelon salad with prawns

Total: 25 min. | Active: 25 min.
lactose-free
Nutritional value / person: 269 kcal
, Fat: 14 g
, Carbohydrate: 21 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

2 organic limes, grated zest and the juice
2 tbsp toasted sesame oil
4 tbsp soy sauce

Salad

1 baby watermelon (approx. 1.7 kg), cut into approx. 2 cm cubes
1 cucumber, cut into cubes
1 spring onion incl. green part, cut into thin rings

Prawns

1 tbsp olive oil
200 g peeled, raw jumbo prawns (organic)
¼ tsp salt
1 garlic clove, squeezed
¼ tsp chilli flakes
40 g wasabi nuts, coarsely chopped
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How it's done

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Sauce

Add the lime zest and juice, oil and soy sauce to a bowl and mix.

Salad

Add the melon, cucumber and spring onion to the sauce in the bowl, mix, and arrange on a platter.

Prawns

Heat the oil in a non-stick frying pan. Fry the prawns for approx. 1½ min. on each side, salt. Reduce the heat, add the garlic and chilli flakes, stir-fry for approx. 1 min. Arrange the prawns on the salad. Sprinkle with wasabi nuts.

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