Instead of baby spinach, I used ‘bayam’ (which is a different type of more popular known spinach in Malaysia) and I did blanch the ‘bayam’ first so that it is not so raw.
Ingredients (serves 2)zest and juice of 2 limes
- 12 raw prawns, from sustainable sources, ask your fishmonger, peeled
- 100 g unsalted cashews
- 1 tablespoon sesame seeds
- 1 small bunch mint
- 1 red chilli, deseeded and finely chopped
- 2 handfuls baby spinach
- 400 g watermelon, seeds removed, cut into chunks
- 4 spring onions, finely sliced
- sesame oil
- sea salt
- freshly ground black pepper
MethodPut the zest and juice of one of the limes in a bowl and toss the prawns in it. Leave to marinate while you prepare the other ingredients.
Heat a wok or frying pan, then add the cashews and heat until lightly toasted.
Add the sesame seeds for 30 seconds until they start to brown and pop, then remove all the nuts from the pan. Crush lightly with the bottom of a saucepan and place in a big mixing bowl.
Add the mint, chopped chilli, baby spinach, watermelon and spring onion to the mixing bowl and toss with the toasted nuts.
Add the prawns to the hot pan with a splash of sesame oil, season with salt and pepper and stir-fry lightly for a few minutes until cooked through.
Toss the cooked prawns with the other ingredients in the mixing bowl and season with lime juice, sesame oil, salt and pepper.
Tip: If you can't find cashews, unsalted peanuts will do instead