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 a couple of large peeled prawns into the marinade and set aside for 30 minutes.
Peel a large and thoroughly chilled wedge of watermelon and slice into bite size pieces roughly 1 cm in thickness, picking out the seeds with a point of a knife as you go.
Mix together the juice of a lime, some finely chopped mint leaves and, if you wish, coriander leaves then toss the melon in it. Put the pieces of melon on small serving plates.
Sprinkle a tbsp of rice flour over the prawns and toss them around. They will be coated in a very light batter. It is fine if it goes a little lumpy – like tempura.
Heat 200ml of groundnut oil in a shallow pan or wok, add the prawns and let them fry for 2 or 3 minutes till golden, turn and repeat for a further minute till golden and lightly crisp.
Remove the prawns from the heat and place on the chilled watermelon and serve.
The joy of this is the contrast between each mouthful of hot, umami-rich prawns and ice-cold watermelon.
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