Winnipeg Free Press - PRINT EDITION

Use your melon: grill up spicy-sweet prawns

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Friday was National Watermelon Day in the U.S., but who needs a special occasion to celebrate one of summer's favourite fruits? Here, the pink, sweet flesh gets a spicy kick from chilies.

 

Grilled Prawns with Chili Watermelon Glaze

 

375 ml (11/2 cups) watermelon flesh, seeded and cubed

15 ml (1 tbsp) vegetable oil

1-2 red chilies, seeded and finely chopped

1 garlic clove, crushed

10 ml (2 tsp) freshly grated ginger

15 ml (1 tbsp) finely chopped lemongrass or 5 ml (1 tsp) lemongrass paste

60 ml (ü cup) sugar

225 g (8 oz) raw prawns, deveined if necessary

 

Prep and cooking time: 35 minutes. Serves 2

Place the watermelon in a food processor and process to a purée. Set aside.

Heat the oil in a small saucepan until hot, add the chilli, garlic, ginger and lemongrass and sauté gently for about 2 minutes, stirring frequently.

Add the sugar, and cook for a minute until dissolved, then remove from the heat, add the watermelon purée and stir until well blended.

Transfer half the mixture to a large bowl, leaving the remaining half in the saucepan. Add the prawns to the bowl, mix well, cover with Saran wrap and leave to marinate for up to 2 hours. Alternatively, you can cook them immediately.

Preheat the grill to hot, thread the prawns onto skewers. Grill for 3-4 minutes on each side, basting with the marinade from the bowl, until they have turned pink and are cooked through. IMPORTANT: do not mix any remaining marinade with the reserved watermelon sauce to ensure it's not contaminated.

Serve the prawns immediately over plain boiled rice with the remaining watermelon sauce on the side (it can be served warm or cold).

 

-- Courtesy of www.Recipes4us.co.uk

Republished from the Winnipeg Free Press print edition August 4, 2012 E4

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