Melon and Prawn Fricassée - Recipe by Chef Jean-Jacques Prévot

Page updated on 04/11/2025

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Chef Jean-Jacques Prévôt, praised by the Michelin Guide for his expertise and passion for local flavors, presents an exceptional recipe: Melon Fricassée with Tiger Prawns. A delicate encounter between the sweet notes of Cavaillon melon and the subtle marine flavors of Tiger prawns, enhanced with a hint of lemon and ginger. A true symphony of flavors to be enjoyed perfectly chilled.

Total time: 20 min | Difficulty: easy | Serves: 4 people

Melon and prawn fricassee by Chef Jean-Jacques Prévôt - Maison Prévôt in Cavaillon

Ingredients for 4 people

1 large, firm Cavaillon melon
4 raw Tiger prawns (approx. 200 g each)
1 lemon
1 piece of fresh ginger
10 cl of olive oil
Freshly ground pepper and fleur de sel

Preparation - step by step

Prepare the melon. Cut the Cavaillon melon in half lengthwise and remove the seeds. Press them through a fine sieve or strainer to extract the vitamin-rich juice. Keep chilled.
Make the melon balls. Using a melon baller, form small round balls from the melon flesh and keep them in the fridge.
Prepare the prawns. Shell the Tiger prawns and cut them into pieces. Squeeze the lemon and keep the juice for cooking.
Cooking. In a frying pan, heat the olive oil over medium heat and add the prawns. Sear for 1 minute, then add the melon balls. Deglaze with the melon seed juice, lemon zest and juice, and the grated ginger.
Season and serve. Add salt and pepper, then simmer for 2 minutes. Serve immediately: the melon should stay crisp and the prawns just seared for a perfect balance of flavours.