O-ho-there ... this is a recipe in development. Add to it what you wish, but always start with good prawns. In this part of the world, that is AUSSIE prawns. Big, fat scrumptious prawns, sea-caught or farmed, king, tiger or banana, they are all reliably good. Don't be sucked in by cheaper Vannamei prawns in the supermarket. Just walk on by ... research on line and you'll see why.
24 Australian prawns, most likely frozen
1 Tbsp vegetable oil
1 Tbsp untoasted sesame seeds
1 hot red chilli, finely chopped
1 red grapefruit, or 2 blood oranges
⅓ telegraph cucumber
6 kaffir lime leaves
2 Tbsp lime juice
1 Tbsp fish sauce
Pinch of sugar
2 cups cubed and pretty much seeded watermelon cubes
½ cup roughly broken up coriander (cilantro) leaves
Few sprigs of mint, broken apart
1 Put prawns in a sealable plastic bag and thaw quickly under running hottish water, soaking them in the water briefly. Shell prawns leaving tail shell intact. Make a slit down the back of each with a small sharp knife and remove the black or red vein. Rinse and pat dry. Put prawns in a dish with oil and toss gently until coated. Fry in a non-stick lightly oiled frying pan (skillet) over medium-high heat, (scrape in all the oil), for a few minutes a side until pink and lightly golden. Season with a little sea salt. Turn off heat and scatter sesame seeds over. They should brown lightly. Then add chilli, stirring, and a splash of sesame oil.
2 Peel grapefruit or blood oranges with a serrated knife, then slice between each piece of membrane and release the lime fillets. Peel cucumber, cut in half lengthways, scoop out seeds with a teaspoon, and slice. Shred kaffir lime leaves, discarding any tough spines on leaves.
3 Mix lime juice, fish sauce, a few pinches of salt and pinch of sugar together in a large bowl. Add watermelon cubes, grapefruit segments, shredded kaffir lime leaves and toss gently together. Add cucumber, coriander and mint. Toss lightly and arrange on plates. Top with prawns and serve immediately.