Grilled Watermelon And Spiced Prawns Recipe

Name: Grilled Watermelon and Spiced Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 Bunch x 2 Coriander Leaves (Kotthambari); 250 g Spring Onion; 250 g Watermelon Slices; 125 g Red Bell Pepper; 100 g Garlic - Single Clove; 2 - 3 pcs Gondhoraj Lime; 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil; 80 g Urban Platter Cayenne Pepper Powder; 250 g Mirchi Powder (Bedagi); 100 g Catch Sprinklers - Iodized Table Salt; 1 pack (100 g) Tata Sampann Pure Black Pepper Powder; 1 kg Whole Farm Grocery Sugar (Packet); 200 g Hello Tempayy Simply Natural Tempeh Crumbles; NaN Chili Powder

Fusion cuisine

Grilled Watermelon and Spiced Prawns recipe

About this recipe

A delightful pescatarian dinner featuring juicy grilled watermelon paired with spiced prawns and a tangy red pepper marmalade, garnished with fresh cilantro and scallions.

Ingredients

1 Bunch x 2 Coriander Leaves (Kotthambari)
250 g Spring Onion
250 g Watermelon Slices
125 g Red Bell Pepper
100 g Garlic - Single Clove
2 - 3 pcs Gondhoraj Lime
460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
80 g Urban Platter Cayenne Pepper Powder
250 g Mirchi Powder (Bedagi)
100 g Catch Sprinklers - Iodized Table Salt
1 pack (100 g) Tata Sampann Pure Black Pepper Powder
1 kg Whole Farm Grocery Sugar (Packet)
200 g Hello Tempayy Simply Natural Tempeh Crumbles
NaN Chili Powder

Instructions

1. Preheat the grill to medium-high heat.
2. In a small saucepan over medium heat, combine 2 cups of water and 1 cup of sugar. Stir until the sugar is fully dissolved.
3. Pour 1 cup of the sugar syrup into a small bowl and set aside. To the remaining syrup in the saucepan, add 1 diced red bell pepper, 1 minced clove of garlic, and 3 tablespoons of chopped cilantro. Simmer on medium heat for 30 minutes, stirring occasionally, until the mixture thickens to a marmalade-like consistency.
4. In a mixing bowl, toss 500 g of cubed tempeh with 2 tablespoons of olive oil, the juice of 1 lime, 1/2 teaspoon of cayenne pepper, 2 teaspoons of chili powder, 2 teaspoons of salt, and 1 teaspoon of black pepper until evenly coated.
5. Place the tempeh on the preheated grill and cook for 3-4 minutes on each side, or until it is heated through and has grill marks. Remove from the grill and set aside.
6. Slice the watermelon into thick wedges. Brush each side of the watermelon slices with the reserved sugar syrup and 2 tablespoons of olive oil.
7. Place the watermelon slices on the grill and cook for about 2 minutes on each side, until grill marks appear and the watermelon is slightly caramelized.
8. To serve, arrange the grilled watermelon slices on a plate and top with the grilled tempeh. Spoon the red pepper marmalade over the tempeh and watermelon.
9. Garnish with 1 sliced scallion. Serve immediately.