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Honeydew and prawn salad

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 80ml (1/3 cup) rice wine vinegar
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1 (about 1.2kg) honeydew melon
  • 1kg cooked large king prawns, peeled leaving tails intact, deveined
  • 2 ripe mangoes, cheeks removed, peeled, cut into thin wedges
  • 1/2 red onion, thinly sliced
  • 1 bunch fresh mint, leaves picked


  • 1
    Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Cook for 3-4 minutes or until the syrup thickens. Set aside for 15 minutes to cool slightly.
  • 2
    Meanwhile, cut the honeydew in quarters lengthways and deseed. Peel and cut into 1cm-thick wedges.
  • 3
    Combine honeydew, prawns, mango, onion and mint in a bowl. Season with pepper and divide among serving bowls. Drizzle over dressing to serve.

Source: taste.com.au


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