Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Grilled Watermelon and Prawns with Feta and Chilli
By Sarit Packer & Itamar Srulovich - Friend of Milk Street
Cooking the prawns with the shell on allows them to stay juicy and moist while taking on the great smoky flavour from the BBQ. If you use pre-peeled prawns they will only need a really fast flash on the grill, to avoid over-cooking. Reprinted with permission from Itamar Srulovich & Sarit Packer's Chasing Smoke: Cooking Over Fire Around the Levant by Itamar Srulovich & Sarit Packer (Pavilion, 2021). Photographs copyright © 2021 by Patricia Niven.
large prawns or 16 smaller ones, whole and with shell on
half a small watermelon (or 2 thick slices of a large watermelon)
01To prepare the prawns, use a sharp serrated knife to score a slit down the back shell of each one, cutting through the flesh to reveal the digestive string. Remove it with the tip of the knife. Put the cleaned prawns in a bowl in the fridge until you are ready to cook (once you start, you will only need 15 minutes to get this dish to the table). Cut the watermelon into eight large wedges, keeping the skin on. Mix the chilli slices with the vinegar and salt, and set aside while you build your BBQ to a high heat with lovely glowing embers.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT