Watermelon, Feta and Basil Salad

with Pumpkin Seeds on Prawn Crackers


Preparation info

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By Peter Gordon

Published 2005

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Without the prawn crackers, this is in itself a delicious summer salad – served as a light main course, or as a side dish at a barbecue. Presented like this, however, on cooked Indonesian krupuk udang, the original prawn crackers, it becomes an altogether different taste sensation. You’ll be able to find uncooked krupuk in any Chinatown, but you may prefer just to buy the pre-cooked ones from larger supermarkets or, again, Chinatown.


  • vegetable oil for frying
  • 12 krupuk udang or prawn crackers (see above)
  • small handful of pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 300 g watermelon flesh, seeds removed if preferred
  • 120 g feta cheese
  • 8 large basil leaves, shredded
  • 1 tablespoon lemon juice
  • sprouts to garnish (I used coriander sprouts)


Heat 3 cm of oil in a pot or deep-fryer to 180°C and cook the prawn crackers until evenly puffed. It wilt pay to cook them 3–4 at a time. Remove from the oil and drain well on kitchen paper.

Place the pumpkin seeds and olive oil in a small pan and cook over a moderate heat to colour the seeds, stirring often. Tip on to a plate and leave to cool.

Cut the watermelon into small dice and place in a bowl. Crumble in the feta, add the basil and lemon juice, and gently toss together.

To Serve

divide the mixture between the prawn crackers and top with the toasted seeds and some sprouts.