Recently discovered wrapping prawns in pancetta before frying them. The pancetta adds a layer of crispy saltiness which goes brilliantly with the sweetness of the watermelon in this salad. I also made it while I was in Bali with pomelo and watermelon salad which was also delicious but pomelos aren’t as easy to find in Australia.
Prep time: 15 minutes. Cooking time: 5 minutes
12 green prawns peeled with tails left on
12 thinly slices of pancetta
2 cups watermelon cut in cubes
3-4 cups of Rocket leaves for salad base
1 cup mint leaves roughly torn
1/2 cup of Persian marinated feta
Juice of 1/2 lemon
2 tablespoons olive oil for dressing
2 tablespoons olive oil for frying prawns
Salt and pepper
Prepare salad base by scattering watermelon, and mint on top of rocket leaves, then sprinkling with bits of feta and dressing with dressing made with lemon juice, olive oil, salt and pepper to taste
Wrap each prawn in a slice of pancetta
Heat oil in non-stick pan and fry prawns for a few minutes on each side until pancetta is crispy and prawns are pink and cooked.
Pile prawns on salad, garnish with a few mint leaves and serve