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Grilled prawns with melon salad

From Market Kitchen
Fernando Stovell creates a refreshing starter that plays on the sweet and savoury, with the addition of mango puree and Spanish cured ham

Grilled prawns with melon salad

Method

1. For the mango puree: roughly chop the mango and place into a food processor with the lime juice. Blend to a smooth paste, then set aside.

2. For the prawns: using a pestle and mortar or food processor, crush together the lemongrass, ginger and chilli. Add the olive oil and lime zest. Mix well to combine and scrape the mixture into a mixing bowl. Stir in the prawns, coating evenly in the marinade. Put into the fridge to marinate for at least 1 hour.

3. For the melon salad: roughly chop the melons into varying shapes and sizes. Reserve a third of the melons and blend in a food processor to create a juice to accompany the finished dish.

4. To prepare the prawns, grill them for 2-3 minutes on each side, until they turn pink and are cooked through. Squeeze over the lime juice and set aside.
5. To serve, pile the melon salad onto a plate, then place the grilled prawns on top. Arrange the ham around the plate, and add a dollop of the mango puree on the side. Serve with a glass of melon juice.

Cook’s note:
You can substitute Jabugo ham with any cured ham of your choice, such as prosciutto or Serrano ham.

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Serves: 4

Prep: 15 min, Plus 1 hr for marinating
Cook: 10 min

Ingredients

For the mango puree

1 Mango, peeled and stone removed
½ lime, juice only

For the grilled prawns

1 lemon grass stalk, roughly chopped
2 cm Ginger, diced
½ Jalapeno chilli, deseeded and diced
2 tbsp Olive oil
1 lime, juice and zest only
12 large tiger prawns, shelled and de-veined