• 600g raw tiger prawns
  • 2 tablespoons Hellmann's Real Mayonnaise
  • 2 limes, juice only
  • 2 cloves garlic, crushed
  • 2 teaspoons Thai red curry paste
  • 3 tablespoons fresh mint, chopped (optional)
  • 1 tablespoon coriander, chopped (optional)
  • 400g watermelon, cut into 1cm cubes
  • ½ cucumber, cut into 1cm cubes
  • 2 shallots, finely chopped
  • 1-2 small red chillies, finely chopped


  1. 1

    Score the back of the prawns with a sharp knife to butterfly them - this will help them soak up the marinade.

  2. 2

    In a large bowl, mix the mayonnaise, half of the lime juice, garlic and red curry paste to create the marinade.

  3. 3

    Stir in 1 tablespoon fresh mint and the coriander, add the prawns and coat thoroughly. Set aside in the fridge for at least 30 minutes.

  4. 4

    Meanwhile, make the salsa by chopping the watermelon and cucumber into 1cm cubes and mix with the shallots, the rest of the mint, chillies and lime juice in a large bowl. Set aside for the flavours to blend.

  5. 5

    Thread the prawns onto pre-soaked wooden skewers and barbecue for 2-3 minutes each side, or until the prawns are pink and cooked all the way through.

  6. 6

    Serve the prawns with the salsa on the side, jasmine rice and salad.

Nutritional Details

Each serving provides
  • Energy 875kj 209kcal 10%
  • Fat 7.3g 10%
  • Saturates 1.0g 5%
  • Sugars 8.7g 10%
  • Salt 2.5g 42%

% of the Reference Intakes

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