Melon, prawn and goat's feta sandwich with tempura pepper fingers

Ingredients for the melon & prawn sandwich

8 slices sweet melon
12 grilled prawns (shelled and deveined)
Fresh coriander and rocket (rinsed and destemmed)
Red pepper coulis
4 slices goat’s feta

Method for the melon and prawn sandwich

1) Slice the melon about ½ cm thick and layer with rocket and grilled prawns.
2) Cover the prawn layer with a slice of goat’s feta and top off with another layer of melon.
3) Garnish with black pepper and a generous serving of coriander.
4) Drizzle with red pepper coulis.

8 tbs flour
300ml ice cold soda water (sparkling water is fine too)
1 red pepper
1 green pepper
1 yellow pepper
Pinch salt

Method for tempura pepper fingers

1) Slice the red, green and yellow peppers (approximately 1 cm thick).
2) Mix the flour and soda water to make a batter.
3) Dust pepper slices with extra flour before dipping them into the batter. This will
ensure that the batter does not fall off when deep frying.
4) Deep fry the pepper fingers for a couple of minutes or until they are golden brown. Note:  Oil should not be higher than 140?C.
5) Remove peppers from the oil and drain on Carlton towel.
6) Serve with the melon and prawn sandwich.