1/2 ripe watermelon, skinned and cut in small triangles
200g finely crumbed Fairview feta cheese
500g peeled prawn tails, marinated in:
1 stick finely chopped lemongrass
1tbs sesame oil
1 finely chopped chili
1/2 bundle chopped coriander
100ml extra virgin olive oil
25ml rice vinegar
2tbs low sodium
1tbs Thai fish sauce
Juice of one lemon
Let everything rest for 15 minutes.
Heat up a wok or heavy bottom cast iron pan to a smoking hot stage, toss everything in the pan at once, stir continuously until prawns are firming up then, transfer to a bowl in order to cool off a bit.
Arrange watermelon triangles on plate, add prawns with its cooking juices and sprinkle with crumbed feta and a little bit of lemon zest.
Goes very well with CBC Krystal Weiss.