Grilled Prawns with Melon Salad

Fernando Stovell creates a refreshing starter that plays on the sweet and savoury, with the addition of mango puree and Spanish cured ham
Grilled Prawns with Melon Salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes Plus 1 hr for marinating
  • Effort: easy


For the mango puree

  • 1 mango, peeled and stone removed
  • ½ limes, juice only

For the grilled prawns

  • 1 stalk lemongrass, roughly chopped
  • 2 cm ginger, diced
  • ½ jalapeño chillies, deseeded and diced
  • 2 tbsp olive oil
  • 1 lime, juice and zest only
  • 12 large tiger prawns, shelled and de-veined

For the melon salad

  • ¼ watermelon, flesh only
  • ½ honeydew melons, flesh only
  • ½ Charentais melons, flesh only
  • ½ galia melons, flesh only

To serve

  • pata negra Jabugo ham
  • handfuls micro leaves

Tips and Suggestions

You can substitute Jabugo ham with any cured ham of your choice, such as prosciutto or Serrano ham.


1. For the mango puree: roughly chop the mango and place into a food processor with the lime juice. Blend to a smooth paste, then set aside.

2. For the prawns: using a pestle and mortar or food processor, crush together the lemongrass, ginger and chilli. Add the olive oil and lime zest. Mix well to combine and scrape the mixture into a mixing bowl. Stir in the prawns, coating evenly in the marinade. Put into the fridge to marinate for at least 1 hour.

3. For the melon salad: roughly chop the melons into varying shapes and sizes. Reserve a third of the melons and blend in a food processor to create a juice to accompany the finished dish.

4. To prepare the prawns, grill them for 2-3 minutes on each side, until they turn pink and are cooked through. Squeeze over the lime juice and set aside.
5. To serve, pile the melon salad onto a plate, then place the grilled prawns on top. Arrange the ham around the plate, and add a dollop of the mango puree on the side. Serve with a glass of melon juice.

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