Rockmelon, lime and poppy-seed prawn cocktails

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.

You'll need

¼ ripe rockmelon, peeled and thinly sliced on a mandolin Juice and finely grated rind of 1 lime, plus wedges to serve 2 tsp extra-virgin olive oil ¼ iceberg lettuce, cut into 6 wedges 18 cooked prawns, peeled, deveined, tails intact Poppy seeds and torn mint, to serve   Cocktail dressing 150 gm (½ cup) mayonnaise 1 tbsp tomato ketchup 1 tbsp crème fraîche 1 tsp Worcestershire sauce 1 tsp finely grated horseradish Tabasco, to taste 1 tsp lime juice


  • 01
  • For cocktail dressing, whisk ingredients in a bowl, season to taste and refrigerate.
  • 02
  • 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.
  • 03
  • Divide lettuce and melon among bowls, top with prawns, drizzle with dressing, scatter with poppy seeds and mint, and serve with lime wedges.

At A Glance

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At A Glance

Drink Suggestion

Off-dry riesling.

Featured in

Dec 2016

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