This is an updated twist on the old but unbeatable, prawn
cocktail. All the elements can be prepared ahead and assembled just
before serving - be sure to serve it super-chilled.
¼ripe rockmelon, peeled and thinly sliced on a mandolinJuice and finely grated rind of 1 lime, plus wedges to serve2 tspextra-virgin olive oil¼iceberg lettuce, cut into 6 wedges18cooked prawns, peeled, deveined, tails intactPoppy seeds and torn mint, to serveCocktail dressing150 gm(½ cup) mayonnaise1 tbsptomato ketchup1 tbspcrème fraîche1 tspWorcestershire sauce1 tspfinely grated horseradishTabasco, to taste1 tsplime juice
For cocktail dressing, whisk ingredients in a bowl, season to taste and refrigerate.
Combine rockmelon and lime juice and rind in a bowl, season to taste and refrigerate to chill (2-3 hours). Add olive oil and toss gently.
Divide lettuce and melon among bowls, top with prawns, drizzle with dressing, scatter with poppy seeds and mint, and serve with lime wedges.