SWEET LEMONGRASS SAUCE INGREDIENTS. 1/2 cup brown sugar ¼ cup water ½ large shallot, coarsely chopped 1 lemongrass stalk, bulb portion only, coarsely chopped 2 cloves of garlic minced ½-inch piece ginger, peeled and coarsely chopped 1 to 2 tablespoons fish sauce 1 to 2 tablespoons soy sauce 2 tablespoons mango vinegar 2 tablespoon lime juice
PRAWN AND WATERMELON SALAD INGREDIENTS Sea salt & pepper 12 jumbo prawns 1/4 cup hoisin sauce 2 tablespoons mango vinegar 4 cups 1-inch-cube seedless watermelon 8 ounces fresh arugula 1/4 cup Thai basil or sweet basil leaves 1/4 cup mint leaves 1/4 cup cilantro leaves 1/3 cup thinly sliced shallot 1/4 cup raw coconut ½ cup roasted cashew nuts chopped 4 wooden skewers that have been soaked in water
FOR THE SAUCE: In a medium saucepan, combine the brown sugar and water, place over medium heat, and heat, stirring occasionally, until the sugar is melted – about 5 minutes. Stir in the rest of the ingredients and cook for 5 minutes. Remove from heat and let sit at room temperature to cool and to infuse the flavors for at least 1 hour, or overnight. Strain the liquid through a fine-mesh strainer into a small bowl. Discard the solids. Taste and adjust seasoning with additional fish sauce and lime if needed. Set the sauce aside at room temperature.
FOR THE SALAD: Pre heat BBQ grill. Season the prawns with salt and pepper. Mix the hoisin sauce with mango vinegar. Place 3 prawns on a wooden skewer.Place skewers on a sheet pan and brush with hoisin sauce. Place the prawns on the preheated BBQ grill and cook approximately 2 minutes per side, until prawns turn pink and opaque.
To plate: place a handful of arugula on each plate, arrange the watermelon, basil, mint, cilantro and coconut. Garnish with prawns, sprinkle with cashews and shallot. Drizzle with sweet lemongrass sauce, you may not need all of the sauce.
I purchased the mango vinegar at King Sooper’s in Colorado. If you cannot find mango vinegar try rice wine vinegar.