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Tempura prawn, avocado and melon salad

10 minutes

Tempura prawn, avocado and melon salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

2 ripe avocados, peeled, stoned and halved
200 g watermelon
200 g sweet melon
100 g baby yellow tomatoes, halved
140 g flour
65 g cornflour
sea salt, to taste
375 ml ice-cold water
500 ml canola oil
16 prawns, shelled and deveined

For the dressing

4 T olive oil
2 T lemon juice
2 t fish sauce
1 t brown sugar
1 T soya sauce

Method

Arrange the avocado halves on a large platter.

Using a melon baller, make melon balls with the watermelon and sweet melon. Fill the avocado halves with melon balls and scatter over the halved tomatoes.

To make the tempura prawns, combine the flour, cornflour and sea salt. Add the cold water, a little at a time, to make a batter that coats the back of a spoon.

Heat the canola oil in a small saucepan over a high heat. Coat the prawns in the batter and carefully drop into the hot oil.

Fry for 30 seconds to 1 minute, or until pale golden. Remove using a slotted spoon and drain on kitchen paper. Place the prawns on top of the melon balls.

Combine all the ingredients for the dressing and drizzle over the salad.

Discover more recipes featuring watermelon here.

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Everyday classic tomato sauce

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Cucumber and apple slush

Melon, feta and watercress salad

Mango salad

Super healthy, spicy coleslaw

Pan-fried halloumi and honeyed tomato salad

Coconut chocolate ganache tartlets

Eisbein with blueberry relish

Blueberry jam

Easy custard

Sweet-and-sticky roast gammon on the bone with mustard

Butter chicken

Tempura prawn, avocado and melon salad

Tempura prawn, avocado and melon salad

Ingredients

Method