Mix the prawns in a bowl with the chilli, ginger, coriander, juice of 1lime and olive oil. Cover and leave to marinade in the fridge for 1-2 hours.
Mix together the yogurt, mayonnaise and the remaining lime juice. Cover and place in the fridge until ready to serve.
Heat a frying pan until hot, reduce the heat to medium. Add the prawns and marinade and stir from time to time for 4-5 minutes, or until cooked through.
Mix the rocket, nectarine and melon together and place on a serving plate. Drizzle over the olive oil. Add the prawns and juices from the frying pan. Scatter over the pine nuts and basil leaves. Top the yogurt dressing with the pistachio nuts and serve straight away.