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Method :
For
each ice bowl (you need 1 bowl per person), combine 2 cups water and a few
herb sprigs in a 4-cup-capacity stainless steel bowl. Put a 1 cup capacity
bowl in centre of bowl with water and weigh down with baking beads or
water - don't allow to touch the bottom. Cover with plastic wrap and
freeze for 4 hours or until frozen hard. Remove ice bowl from stainless
steel bowl and remove small bowl from centre. Return ice bowl to freezer
until required.
Half-fill a deep, heavy-based frying pan with water and put over a medium
heat. Slice 1 lime, add slices to water and bring to a gentle simmer. Add
half of the prawns and simmer for 5-7 minutes or until cooked through.
Remove prawns with a slotted spoon and transfer to a large bowl. Poach
remaining prawns. Add ice to prawns to cool. Remove prawns from ice and
toss in a bowl with watermelon cubes.
Shred
rind from remaining 2 limes and juice. Combine rind and juice, shredded
kaffir lime leaves, extra virgin olive oil and horseradish cream in a
screw-top jar. Secure lid and shake until well combined. Take ice bowls
from freezer and put on a platter of ice. Spoon prawn salad into ice bowls
and drizzle with dressing. Serve immediately.
Serves 4
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