This simple, fresh & flavoursome appetiser is a twist on the classic prawn cocktail and a caprese salad combined. The perfect party starter for summer entertaining. Recipe by Amber Phillips.
Serves 4.
INGREDIENTS
Salad:
12 Australian King Prawns (shelled with tails in tact)
Half a baby watermelon
Half a sweet cantaloupe
Half a honey dew melon
2 x balls fresh burrata or stracciatella cheese
1 tbsp of toasted pine nuts
Fresh basil and mint to serve
Dressing:
1/4 cup extra virgin olive oil
1 tbsp white balsamic vinegar
Juice of 1 lemon
2 tbsp chilli honey
Salt & pepper to taste
METHOD
1. Make the dressing by whisking all the ingredients together.
2. Spoon the cheese into a mixing bowl & drizzle with a tbsp of the dressing & mix.
3. Spoon the cheese mix into the bottom of our kaleidoscopic champagne coupes.
4. Use a melon baller to make balls of the melon and assemble on top of cheese.
5. Add prawns, pine nuts, and dress liberally.
6. Finish with an extra drizzle of chilli honey and garnish with basil & mint leaves.
