Prawn, watermelon and snow pea leaf salad

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Serves 4

¼ cup (60ml) lime juice
¼ cup (60ml) sushi vinegar
3 tsp (15g) finely chopped palm sugar
½ tsp sesame oil
20 (about 640g) medium cooked tiger prawns, peeled, deveined
750g seedless watermelon, cut into wedges
4 cups snow pea leaves
¼ cup (40g) pickled ginger
½ small red onion, thinly sliced
½ cup coriander leaves

1. Combine lime juice, vinegar and palm sugar in a small bowl. Add sesame oil and whisk to combine.
2. Place prawns and remaining ingredients in a large bowl. Drizzle with dressing and gently toss to combine. Divide among plates and serve.

Photography: Scott Hawkins  Styling; Amber Keller