Get your taste buds tingling with flavourful melon relish and chilli prawn skewers! Melon relish with fresh basil and chives is a refreshing way to capture the aromas of summer. Now, what melon is best? I prepared the relish with cantaloupe melon. You can also opt for canary melon, Honey Kiss or Sugar Kiss melon, or a mix of them all. I recommend letting the fruits marinade for at least 3 hours. The flavour becomes even more intense when you prepare the relish the day before and let it sit in the fridge overnight. The prawn skewers are incredibly simple to make: just brush with oil, sprinkle with salt and chilli, then grill away. You can fry the skewers in the pan or fire up the BBQ and grill them to crisp perfection. The melon relish and prawn skewers can be enjoyed with salads, bread or risotto. Both dishes are a tasty addition to any party spread. They also make for a quick and healthy stand-alone meal when you want to spice up your midweek dinner course. Enjoy!
Melon Relish & Prawn Skewers
Prep Time: 30 min
Marinade: 3 – 24 hrs
Cooking Time: 6 min
Yields: 4 servings
Try to prepare the melon relish white balsamic vinegar and not white vinegar as the former tastes much milder and sweeter than the later. For an extra boost of flavour, add 1 small, finely minced garlic clove to the relish.
For the melon relish
- 1/4 cantaloupe melon (approx. 350 – 400 g / 1 – 1 1/4 cup(s)), peeled, seeded, and cut into 1.5 cm (0.6 in) cubes
- 4 spring onions (scallions), sliced
- freshly squeezed juice of 1/2 lemon
- 2 tbsp white balsamic vinegar
- 2 tbsp olive oil
- table salt
- pink pepper, crushed
- 1 pinch ground ginger
- 10 fresh basil leaves, minced
- 1/2 bunch or pack fresh chives (approx. 15 g), chopped
For the prawn skewers
- 600 g (1.5 lb) king prawns, peeled and deveined
- chilli flakes
- olive oil
- 15 cm (6 in) metal or bamboo skewers
1) Mix and marinade the melon relish
Put the melon cubes, sliced spring onions (scallions), lemon juice, white balsamic vinegar, olive oil, basil, and chives into a non-metallic mixing bowl and gently toss to combine. Season with salt, pink pepper and ground ginger according to your taste. Cover the bowl and let the melon relish marinade in the fridge for at least 3 hours and up to a day.
Tip: Use a glass or porcelain bowl to mix and marinade the relish as the lemon juice and vinegar can react with metal containers.
2) Fry the prawn skewers
Wash the prawns in a colander under running water. Then thread onto bamboo or metal skewers. Brush generously with olive oil and sprinkle with salt and chilli flakes. Heat a large skillet and fry the prawn skewer for 3 minutes on each side or until cooked and crisp. Alternatively, grill the skewers on a hot BBQ or grill plate for 2 to 3 minutes on each side. Serve hot with the melon relish.
Tip: Soak bamboo skewers in cold water 30 minutes before use to avoid burning.
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