6 king-size headless prawns
85g finely diced watermelon
50g cubed Australian fetta cheese
10g sliced red onion
1 small red chilli, finely diced (optional)
2 teaspoon Finger Lime Superfruit Powder
1 teaspoon Tasmanian Pepper Salt
50g diced cucumber
1 tablespoon Chilli Ginger & Wild Lime Sauce
1 teaspoon macadamia nut oil or olive oil for frying
Edible flowers and dill to garnish
Pre Heat the bbq. Drizzle on 1 teaspoon of oil and fry the prawns for 2- 3 minutes on each side or until cooked through.
Meanwhile place the watermelon, fetta, red onion, cucumber , Finger Lime Superfruit Powder, Tasmanian Pepper Salt and Wild Lime Chilli Ginger Sauce, in a large bowl and combine.
Place the mixture on a plate, place the cooked prawns on top and dress with edible flowers and sprigs of dill and a little extra Finger Lime Powder sprinkled on top.