In a large saucepan, cook the pasta in salted boiling water until 'al dente' usually 8-10 minutes.
Meanwhile, heat half of the olive oil in a large frying pan and saute the prawns over a high heat for 3-4 minutes with some seasoning until they are pink and tender. Drain the pasta and transfer back into the saucepan. Toss with the remaining olive oil, the cooked prawns and melon balls.
Transfer to serving bowls and garnish with the red cabbage and dill. Serve immediately.