Try this inspired Thai dish from John McLeay's The Red Spice Road Cookbook.
Cook the mince and prawns in a large wok or frypan, then set aside to cool. When the meat is cold, add the kaffir lime, lemongrass, coriander, shallots and the chilli powder. Spoon in a little sweet fish sauce and the lime juice and mix well.
Top each piece of watermelon with a mound of the relish and garnish with a little pork floss.
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