- 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
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.