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Thai Watermelon Salad

This is the ultimate refresher salad for a warm summer evening. Had it not been a Sunday, I would have made a quick trip to my local fish monger to pick up some prawns. The addition of jumbo prawns or even shrimps, would have been made this Thai watermelon salad even more fabulous.

Germany, like most European cities, is a barren wasteland on a Sunday. Shops are closed and the streets empty. Thankfully, in Hamburg there are a still a number of restaurants, cafés and a handful of bakeries open. Forget about the supermarket though. In large, Germans respect ‘quiet time’ on Sundays – no mowing the lawn or doing any noisy work on the house. Rather, it’s a time to relax, spend time with family, go for a long walk outdoors, do whatever else you want to do, or nothing at all. I love it. It really forces you to slow down.

Thai Watermelon Salad

So back to the prawns…if you want to add prawns to this salad, then you’ll need
12-16 large raw prawns, from sustainable sources, peeled. Lightly oil the prawns and cook them simply, in a wok or skillet, seasoning them as they cook with a dash of sesame oil, sea salt and freshly ground black pepper. Stir-fry lightly for a few minutes until cooked through, then allow to cool before adding to the salad. Enjoy!

THAI WATERMELON SALAD
Serves 4

INGREDIENTS:
Juice of 2 limes
2 teaspoons cane sugar
2 teaspoons sesame oil
1/2 teaspoon soy sauce
1 clove garlic, minced
1 tablespoon ginger, peeled and minced
1 red chilli pepper, seeds removed, thinly sliced
4 cups seedless watermelon, cubed
1/2 English cucumber, peeled, seeds removed and cut into thin slices
1 small red onion, thinly sliced
1/3 cup fresh cilantro, leaves removed (handful)
1/3 cup chopped fresh mint (handful)
3 tablespoons unsalted roasted peanuts
sea salt, to taste

METHOD:
1. In a large bowl, whisk together the lime juice, sugar, sesame oil, soy sauce, garlic, ginger and chilli. Add the cubed watermelon, cucumber and red onion; toss to combine. Let sit 10 minutes to marinate.

2. To serve, add the cilantro and mint, season with salt and toss to combine. Top with peanuts and serve.

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