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Rockmelon and Lime Prawn Cocktails

Adapted from @GourmetTraveller (AU).

I absolutely love this pimped-up version of the always-so-pleasing-for-a-crowd prawn cocktail. A little bit pretty, a little bit healthy, a little bit fancy, a little bit easy, and a whole lot tasty.

Prawn cocktails scream summer and this one is a cracker. With a gorgeous ribbon of ripe rockmelon, this is sure to be a superstar in your summer repertoire.

*Note: fine tune the amount of tabasco to suit your taste

Recipe makes 6 appetiser-sized servings.

What you need:

  • ¼ ripe rockmelon, peeled and thinly sliced on a mandolin

  • Juice and finely grated rind of 1 lime

  • Lime wedges to serve

  • 2 tsp extra-virgin olive oil

  • ¼ iceberg lettuce, cut into 6 wedges

  • 18 cooked prawns, peeled, deveined, tails intact

  • Mint leaves to serve

Cocktail dressing

  • ½ cup mayonnaise

  • 1 tbs tomato ketchup

  • 1 tbs crème fraiche

  • 1 tsp Worcestershire sauce

  • 1 tsp finely grated horseradish

  • 1 tsp lime juice

  • Tabasco, to taste

What to do:

  1. Make the dressing first by whisking all the ingredients together. Season to taste and refrigerate until the prawn cocktails are ready.

  2. Combine rockmelon, lime juice and rind in a bowl, season to taste and refrigerate for at least 2 hours. Add olive oil and toss when ready to serve.

  3. Divide lettuce and melon among bowls, top with prawns, drizzle with dressing.

  4. Dress with torn mint and serve with lime wedges.


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