Prawn and Melon Salad

It has been a very busy week for us with my brother in law arriving, my mamma in law being admitted to hospital and me recovering from heat exhaustion. So over the weekend I decided to treat my man and myself to some beautiful freshly caught prawns. 

We are incredibly lucky to be living in a city known for its fresh seafood and upon buying the prawns, the fishmonger said they were good enough to eat raw! My man actually did eat one raw, however I wasn’t game enough! The rest of the prawns did get cooked however (upon protest from my man who said I should keep them raw…). 

Prawn and Melon Salad

This salad is a beautiful balance between succulent prawns, sweet cantaloupe, smooth bocconcini and spicy chilli oil which in my opinion brings everything together perfectly. And I must give a big thank you to our fishmonger as they were absolutely the most flavourful prawns I have ever eaten!

Buon Appetito


Prawn and Melon Salad

Serves 4
Author | The Unprocessed Pantry

1kg prawns, fresh
100g rocket
1/2 cantaloupe, chopped
250g cherry tomatoes, quartered
250g bocconcini, drained
1/4 cup olive oil
50g butter
chilli oil*

frying pan

The salad doesn't require much chilli oil as it is more for the flavour of the chilli rather than the heat so I just drizzled it over by dipping a fork in the oil and letting it run off the fork prongs. 

The prawns I used were quite small so I only cooked mine for 1-2 minutes each side. However if you have larger prawns then you will have to cook for a little longer. 

Prepare the prawns by rinsing under cold water, then remove the heads and legs. I usually leave the tail on but you can remove it if you prefer. With a sharp knife run the blade along the back of the prawn so you can remove the vein/intestines. Rinse again under cold water. Put to the side on a plate lined with paper towel. 

Heat the olive oil and butter in a frying pan over low heat. Once the butter has melted cook the prawns in batches for 2-4 minutes each side*. I cooked mine over 4 batches. Remove from the pan and drain on a plate lined with paper towel. 

In a bowl add the rocket, cantaloupe, tomato, bocconcini, prawns, and toss gently to combine. Season with salt and pepper and drizzle with a little chilli oil. 



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