Prawns on watermelon with sage mayo

Name: Prawns on watermelon with sage mayo
Yield: 2
Ingredients: 1 Tbsp Sage, very finely chopped (Main); 3 Tbsp Mayonnaise (Main); 3 Tbsp Greek yoghurt, low-fat; 1 ½ cups White wine; 1 bunch Bouquet garni, including sage; 12 large Raw prawns, shelled and deveined (Main); 2 slices Watermelon, 3cm thick, seedless (Main); 1 small handful Edible flower, and herbs, eg; viola, blue sage flowers

for 2 people

Jan Bilton

Food writer and cookbook author.

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This makes a lovely light, summery starter. Use borage flowers with discretion.

For the sage mayo

1 Tbsp	Sage, very finely chopped (Main)
3 Tbsp	Mayonnaise (Main)
3 Tbsp	Greek yoghurt, low-fat

For the prawns

1 ½ cups	White wine
1 bunch	Bouquet garni, including sage
12 large	Raw prawns, shelled and deveined (Main)
2 slices	Watermelon, 3cm thick, seedless (Main)

For the garnish

1 small handful

Edible flower, and herbs, eg; viola, blue sage flowers

Directions

Whisk the ingredients for the sage mayo until smooth. Season with salt and pepper and place in a piping bag with a small nozzle.
Place the wine in a frying pan with the herbs and 2 grinds black pepper. Bring to the boil. Reduce the heat to poaching temperature. Add the prawns. Poach very gently until they turn pink, about 4 minutes. The prawns are best served soon after cooking — not chilled.
Remove the rind from the watermelon and cut the flesh into 12 x 3cm cubes.
Place 6 down the centre of 2 long plates. Top each cube with a cooked prawn. Pipe a blob of mayo on top. Garnish the plates with flowers and herbs.