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Watermelon with sticky pork and prawn relish

Try this inspired Thai dish from John McLeay's The Red Spice Road Cookbook.


  • 125g (4oz) pork mince

  • 3 green prawns, shelled, cleaned and diced

  • 2 kaffir lime leaves, shredded

  • 1cm lemongrass, sliced

  • 1 handful coriander leaves, chopped

  • 1 small shallot, diced

  • chilli powder, to taste

  • 2 teaspoons sweet fish sauce

  • 1 teaspoon lime juice

  • 4 watermelon squares

  • 1 pinch pork floss


  • 1.

    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.

  • 2.

    Top each piece of watermelon with a mound of the relish and garnish with a little pork floss.


Extract from 'The Red Spice Road Cookbook', RRP $49.95. © John McLeay 2010

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