This is a refreshing canape and delicious with or without prawns. To serve as an entrée, cut larger pieces and stack with melon at the bottom and an upright prawn at the top.
12 medium sized raw prawns, washed, shelled and cleaned
3 cups water
Large pinch of salt
2 large strips of lemon rind
¼ seedless watermelon, cut 12 cubes of 2cm each
12 mint leaves
100g Tasmanian smooth feta
Dressing, see recipe below
Place water, salt and lemon rind into a large saucepan and bring to the boil. Cover and simmer for 5 minutes. Add prawns and continue simmering for a further 2-3 minutes until cooked through and pink. Drain and allow to cool.
Cut feta into 3cm slices. Now cut squares slightly less wider than watermelon. Lay out watermelon cubes and top each one with a mint leaf and then a cube of feta. Starting from the top, carefully skewer them together (make sure your skewer is not too thick), finishing with a flat prawn at the bottom. Drizzle with dressing up to 30 minutes before serving.
For the dressing:
Mix together and allow to sit for at least 30 minutes:
2 tblspns olive oil
2 tspns lemon juice
2 tspns finely diced red onion
2 tspns finely chopped parsley
Large pinch each of sea salt and pepper