Prep Time: 20 mins
Cooking Time: 30 + 10 mins
Serves: 2
Ingredients A (mashed pumpkin):
2 pies of pumpkin, make puree
Ingredients B:
5 gloves garlic
40g shallot
5 gloves garlic
30g galangal
3 chili padi
1 lemongrass
4 leaves of bunga kantan
1/2 inch of fresh turmeric
Ingredients C:
3 tbsp. oil
Pumpkin puree
1 cup water
1/2 tbsp. assam (tamarind) paste
30g gula melaka
8 fresh tiger prawns (peeled and deveined)
1/3 cup of coconut milk (about 5 tbsp.)
Salt & pepper to taste
1 leaf of bunga kantan (chiffonade)
1 kaffir lime leaf (chiffonade)
Method:
1. Steam pumpkin for 30 mins, blend to become mashed.
2. Blend ingredients B into paste.
3. Heat oil, sauté paste till fragrant.
4. Add in mashed pumpkin, water, assam paste and gula melaka.
5. Add in tiger prawns, allow to simmer for a few minutes.
6. Stir in coconut milk, season and dish out.
7. Garnish with some kaffir lime and bunga kantan leaves on top.
Tips: Reduce the gula melaka or dial up the assam paste if you prefer it to be sour.