Simple salad with melon balls and prawns covered in brandy and paprika mayonnaise.
Prawn and Melon Salad
1 Galia Melon
325g pack frozen Cooked and Peeled Prawns
20g Tomato Purée
½ tsp Paprika - plus more to serve
5ml Lemon Juice
Dash of Worcestershire Sauce
Baby Spinach (optional)
Defrost the prawns.
In a bowl, mix the mayonnaise, tomato purée, Worcestershire sauce, brandy, lemon juice and paprika together.
Pat dry the prawns with some paper kitchen towel and add to the mayonnaise mix, folding through.
Cut the melon in half and scoop out the seeds. Using a melon baller, scoop out the flesh.
Divide the melon and prawns between 4 small glass bowls, sprinkle with a little more paprika.
Serve with baby spinach for a fuller dish.