Watermelon Mint Salad
- Coriander powder — 1 teaspoon
- Salt and pepper
- Garlic — 2 cloves
- Oyster sauce — 60 ml
- Lemon juice — 60 ml
- Sesame oil — 1 tsp
- Shrimp with tail — 450 g
- Watermelon — 500 g
- Mandarin or grapefruit — 1 piece
- Nuts — 50 g
In the mortar, join the coriander (1 teaspoon, you can take the seeds), salt and pepper, garlic (2 cloves), until the pasta, add the oyster sauce (60 ml) lemon juice (60 ml) and sesame oil (1 teaspoon). Mix everything well.
50 g nuts (walnuts, cashews, pine — for your taste) FRY in a dry frying pan until a pleasant aroma. Clean the prawns (450 g) of carapace, leaving tails. Saute in olive oil in a very hot skillet for 1 minute on each side.
Watermelon (500 g of pulp) Peel and seeds, cut large dice. Mandarin (1 piece, can be small grapefruit or orange) Peel, split into slices and remove the film with them.
Join in the bowl of fruit, sprinkle nuts and filling and stir. Serve with mint leaves.
This tasty salad can be eaten with Cheddar cheese biscuits