Melon with chutneyed shellfish

Name: Melon with chutneyed shellfish
Cuisine: Indian
Ingredients: 1 honeydew melon, cut into quarters, seeds scraped out; ¾ lb (after shelling) shellfish, either prawns or large shrimps, shells reserved; ¾ lb (after shelling) shellfish, either prawns or large shrimps, shells reserved; ¾ lb (after shelling) shellfish, either prawns or large shrimps, shells reserved; ¾ lb (after shelling) shellfish, either prawns or large shrimps, shells reserved; 4 fl oz dry white wine; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 spring onions/scallions, finely chopped; 2 spring onions/scallions, finely chopped; 4 oz/½ cup mango chutney, mango pieces finely chopped; 4 oz/½ cup mango chutney, mango pieces finely chopped; 2 oz/½ cup pine nuts; sprigs of mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This is a lovely appetizer for a hot night in summer. Serve the wedges of melon in individual crystal bowls on beds of cracked ice for maximum effect.

Ingredients

1 honeydew melon, cut into quarters, seeds scraped out
¾ lb (after shelling) shellfish, either prawns or large shrimps, shells rese

Europe
Asia
United Kingdom
India
Fish course
Starter
Gluten-free
Pescatarian
Summer

Method

Cut the flesh of each melon quarter cleanly away from the rind and then place it back on top. Wrap the melon quarters in plastic wrap and place in the refrigerator.
Place the shells of the shellfish in a small saucepan and cover with water. Simmer until only a third of the liquid is left. Strain the cooking liquid and reserve. Discard the shells. Add the white