Simple salad with melon balls and prawns covered in brandy and paprika mayonnaise.

  • Serves: 4 people
  • Prep time: 10 minutes
    • British
    • Gluten Free

    Prawn and Melon Salad

    Recipe Information

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    1 Galia Melon

    325g pack frozen Cooked and Peeled Prawns

    150g Mayonnaise

    20g Tomato Purée

    5ml Brandy

    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.

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