Nigel Slater’s recipe for fried prawns and watermelon

A vivid dish of sizzling spicy seafood and cool sumptuous fruit

Sizzling prawns in a savoury crust, with cool watermelon. A supper of contrasts.

In a shallow bowl, mix together 3 tbsp of Thai or Vietnamese fish sauce, 2 level tsp of dried chilli flakes, a grinding of black pepper and a couple of good pinches of sugar. Put 250g of medium-sized or large peeled prawns into the marinade and set aside for 30 minutes.

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