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.
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.
divide the mixture between the prawn crackers and top with the toasted seeds and some sprouts.
© 2005 Peter Gordon. All rights reserved.