Prawn Salad gets fresh with melon, ginger, lime and mint

According to nutritionist Dr Rosemary Stanton, prawns are an excellent source of protein, a good source of omega 3 fatty acids and a great way to get iron, zinc and vitamin E. They are also low in saturated fats.
Based on a recipe which came from our Mosman Magazine, showcasing 'Eating In' by Philip Johnson, this way of combining seafood with fresh Asian flavours gets my tick.  I adore eating out but also love eating in, usually on a Saturday night - yes things have changed! 

Seared prawns with a salad of melon, ginger, lime and mint
Serves 6 as an entree

18 large raw prawns, shelled and deveined, with tails intact
3 cm / 1 in piece of ginger, very thinly sliced
2 tblsp olive oil plus knob of butter to taste
sea salt & ground black pepper
Juice of 2 limes, with lime wedges to serve

Melon Salad
1/2 rock melon, rind removed, seeded and cut into cubes
2 long red chillies, seeded and thinly sliced
3 spring onions, thinly sliced diagonally
Handful of mint leaves, torn

To make the salad, combine ingredients and set aside.

Meanwhile, heat olive oil in heavy based frypan, cook prawns in 2 batches, adding half the ginger and butter just before they are cooked. Season and remove from heat.

Add the prawns to the melon salad then drizzle with lime juice, and gently toss to combine.

To serve, pile some salad and three prawns onto each plate, then drizzle with any remaining juices. Garnish with lime wedges.