Our melon and Prawn starter recipe is an easy way to start your Christmas dinner.
Forget about the classic melon and Parma ham and instead try something a little different and delicious! It's a quick and easy menu option for a Christmas starter (opens in new tab).
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. It will also allow you to spend more time on the rest of your Christmas dinner.
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 (opens in new tab).
HOW TO MAKE MELON AND PRAWN STARTER
- 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 juice of the 2 limes.
- 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.
- 400g cooked king prawns
- juice of 4 limes
- 1 Cantaloupe melon
- chilli flakes
- lime wedges, to serve
Top Tip for making Melon and Prawn Starter
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
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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