Skewer of Prawns and Melon with Wasabi

For the leaf salad, mix the ingredients up to and including the sesame seeds to make a sauce. Cut the carrot, celery, two kinds of peppers and sugar snap peas into thin strips and put them in a suitable bowl, add the cleaned bean sprouts and pour the sauce over them. Steep for about thirty minutes.

Rinse the peeled Tiger Prawns under cold water, cut along the back with a kitchen knife and remove the intestines. Then heat the oil in a frying pan and, adding the rosemary and garlic, fry the Tiger Prawns on both sides for a minute, seasoning with salt and pepper. Do not over fry, you want them to still be translucent in the center! Remove from the frying pan and drain on a paper towel.

Place four pieces of Tiger Prawns on each wooden skewer, alternating with melon cubes and basil leaf. Just before serving, lightly heat the finished skewers in the stove at 100 °C repeatedly, adding a little oil and chopped chili, for about two to three minutes.

For the chili dip, stir together chili sauce, sesame seeds and diced peppers. Finely chop the coriander and fold in. Steep for about thirty minutes.

For the wasabi dip, mix the wasabi powder [2] with the water and carefully fold into the mayo, stir in the curd, season with salt, sugar and a small amount of lime juice.

Shortly before serving, mix the finely chopped coriander greens [3] and the cashew nuts into the marinated lettuce.

Serve on each

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