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, ,Balanced,High-Fiber
, IngredientsFor the dressing1 garlic clovea handful of coriander stems or roots1 tsp golden caster sugar1 red chilli, deseeded, plus 1 tsp chopped to garnish2cm/¾in piece of root ginger, peeled and roughly choppedjuice of 3 limes and 1½ orangesFor the salad1 small watermelon, weighing about 1.8kg/4lb24 large cooked and peeled tiger prawns4 spring onions, finely sliced2
, http://www.edamam.com/ontologies/edamam.owl#recipe_2a1daf19e72f4d4b1b3d94be9591e9a6

, 6
, Balanced,High-Fiber
, Pescatarian,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Soy-Free,Fish-Free,Pork-Free,Red-Meat-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,No oil added
, Sulfites
, Ingredients:

• 1 red chilli , deseeded, plus 1 tsp chopped to garnish
• 24 large cooked and peeled tiger prawns
• 3 lime leaves , shredded (optional)
• 4 cm/1½in root ginger , peeled, cut into fine matchsticks
• a handful of coriander stems or roots
• a handful each of coriander and mint leaves, chopped
• 1 small watermelon , weighing about 1.8kg/4lb
• 1 garlic clove
• FOR THE SALAD
• zest of 1 lime
• 4 spring onions , finely sliced
• 2 cm/¾in piece of root ginger , peeled and roughly chopped
• 100.0g roasted salted peanuts or cashews, to garnish
• juice of 3 limes and 1½ oranges
• 2 trimmed stems of lemon grass , finely sliced
• 1.0 tsp golden caster sugar
• Ingredients FOR THE DRESSING

,
, IngredientsFor the dressing1 garlic clovea handful of coriander stems or roots1 tsp golden caster sugar1 red chilli, deseeded, plus 1 tsp chopped to garnish2cm/¾in piece of root ginger, peeled and roughly choppedjuice of 3 limes and 1½ orangesFor the salad1 small watermelon, weighing about 1.8kg/4lb24 large cooked and peeled tiger prawns4 spring onions, finely sliced2 trimmed stems of lemongrass, finely sliced4cm/1½in root ginger, peeled, cut into fine matchstickszest of 1 lime3 lime leaves, shredded (optional)a handful each of coriander and mint leaves, chopped100g roasted salted peanuts or cashews, to garnishMethodSTEP 1Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 tsp salt and the sugar, then pulse to a pulp. Add the chilli, ginger and citrus juices and pulse until smooth. Cover and chill.STEP 2Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.STEP 3Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.STEP 4To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.Recipe from Good Food magazine, August 2002
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