Our melon and Prawn recipe is a quick and easy menu option for a Christmas starter. Forget about the classic melon and Parma ham and instead try something a little different and delicious! Christmas morning, you’re always rushed off your feet and doing a hundred things at once. This Melon and prawn starter will take the stress out of one course and allow you to spend time enjoying your day, without being chained to the oven. Prawns are high in omega 3 fatty acids, a low-fat source of protein, vital vitamins and minerals such as vitamins A and E, as well as being high in Calcium, potassium, and phosphorus to lighten up your Christmas day spread and keep your guilt at bay…at least until later. For another prawn starter recipe idea, try our pickled prawns.
HOW TO MAKE MELON AND PRAWN STARTER
- 400g cooked king prawns
- juice of 4 limes
- 1 Cantaloupe melon
- chilli flakes
- lime wedges, to serve
Take the prawns out of the fridge 5 to 10 minutes before preparing them to make sure they are at the perfect temperature for eating. Toss the prawns in half the lime juice, we used the Argentinian shrimp from Iceland for great quality and value for money.
Peel the melon- probably best to cut in half first and then peel half at a time with a knife. Then cut the melon into even chunks and toss in the remaining 2 limes? juice.
Arrange the prawns and melon in layers in glasses and sprinkle over a few chilli flakes for a little kick and a bit of colour. Serve with lime wedges.
You can peel and cup up the melon a few hours before but leave it covered at room temperature, as chilling dulls the flavour of the melon