Watermelon & Prawn Salad



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
soya sauce
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.