Sunday, February 24, 2013

Pumpkin King Prawns





The family first had this prawn dish at the Gillman Village Bali Seafood Restaurant. We, especially the kids, love this dish very much mainly because of the magical pumpkin sauce that is sweet, buttery with a tint of curry aroma.

The seafood restaurant together with many other retail shops, hip bars and restaurants had since moved out of Gillman Village as the land has been earmarked by the Economic Development Board (EDB) for redevelopment into a premier location for art and creative businesses.

I attempted a few times at home to recreate this dish before finally getting it right - the same version that we had at the seafood restaurant. Ashley and Audrey confirmed that.

You can leave the prawn shell on if you like but the kids prefer the shelled prawn balls version. They are easier to eat (like the wasabi mayonnaise prawns) and the kids like to have lots of the pumpkin sauce with their rice.

Give this a try! 元宵节快乐!


Ingredients

600g large King Tiger Prawns (Shelled, slit back and deveined)
2 tbsp butter
2 tbsp curry leaves
1 tsp chopped chili padi
100 ml evaporated milk
100 ml pumpkin (butternut squash) puree*
100 ml water
1/2 tsp salt
1 tsp sugar 
1 egg white
cornflour

Directions

Dip the prawns in egg white, then coat evenly with cornflour.

Drop them into very hot oil, then turn down the heat to medium, until prawns turn crisp. Dish and drain. Keep aside.

Melt butter in wok and saute curry leaves and chili padi until fragrant. Add in evaporated milk, pumpkin puree, water and seasoning and bring to boil. Adjust the seasoning/taste** to your liking.

Add in prawns and stir fry at high heat until well mixed. Dish up and serve immediately.


* To make butternut squash puree, simply steam skinned squash slices on high heat for 10 minutes or until cooked. Use a food processor or handheld blender to blend into puree. The puree can be pre-made and kept in fridge/freezer until needed.

** You can increase the evaporated milk:water ratio if you like a thicker sauce.







I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

53 comments:

  1. Hi Alvin
    These prawns cooked with pumpkin looks really delicious. I got to trythis one day as I'm not good at cooking anything else other than tomatoes and ketchup prawns....I'm boring right? Poor my family always have the same old dish....Mel oh Mel.....hehehe....

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    1. Hi Mel! Yes, try this... Quite an easy dish.

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  2. As I read the recipe, I mentally tick off the ingredients and realize I actually have all the ingredients in my fridge, well except for the chili padi and curry leaves which I have to pluck from the neighbour's garden:D Let's see if I am hard working enough to cook this tomorrow:D Looks delicious!

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    1. Hi Jeannie! Yes, you must try this! Let me know how it turns out ok?! :D

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  3. Wow, two of my favourite ingredients, prawns and pumpkin! Love this dish already! Yum!

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  4. It's not every day I find a new blogger who piques my interest. Yours did today. I'll watch for a while. Best, SC

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    1. Hi Stephen! Welcome to my space and I'm glad the content here aroused your interest! You have a very interesting blog too!

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  5. This looks good Alvin! Im sure my family would love this dish too:) Thanks for coming out with this secret recipe and sharing it with us too:)

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    1. Hi Annie! No problem.. That's the good thing about this foodie blogsphere... Cook this for your family!

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  6. I've never tried pumpkin with prawns before but it sounds like a beautiful combination. Delicious dish!

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    1. Thanks Hazel! The first time I tried this at the restaurant, I felt that the combination was very refreshing too... and it was delish...

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  7. Oooo...looks so good! Normally, pumpkin - we'll just fry with dried prawn sambal...and we cook prawns with pineapples - sort of assam pedas, with tumeric, lemon grass and all.

    My daughter loves pumpkin. Will try cooking it this way soonest...but I think my girl would prefer some of the pumpkin still in chunks, not pureed. Bet it's gonna taste great! Thanks for sharing.

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    1. Hi Arthur! I know your girl loves butter prawns... I'm sure she will love this too... Remember to post it on your blog!

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  8. Looks fantastic!!!!!! :D I love pumpkin with everything!!! hehehe

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  9. YUM YUM!! you took the effort to make the prawn balls too, extra YUM! Am gonna try this soon. Thanks.

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    1. Hi Esther! You are fast! Just saw your latest post on the pasta dish using this pumpkin prawn recipe.. Clever! I did the same too...

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  10. Hi Alvin, great combination and this dish of yours look so delectable. The colour look so nice. Prawns is my top favorite. YUM YUM.
    I won't hide.... if I happen to be in Singapore sure to buzz you. LOL

    Have a great day ahead,regards.

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    1. Hi Amelia! Sure sure... Iet's have this dish and many more! :D

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  11. These pumpkin prawns are mouth-watering! Never paired pumpkin and prawns...and love the idea. Will try it soon.

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    1. Thanks Mich! Suggest to use butternut squash for best result.. Let me know how you like it...

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  12. Sweet and buttery, you say? I'm all in, Chef!!

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  13. Alvin, My family loves prawns too and I definitely add these pumpkin prawns recipe on my to do list. Thanks for sharing :)

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    1. No problem, Ann! We all share and learn from one another!

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  14. Sorry for the long spell of silence. I was so busy and so lazy. Hey when I saw the 1st photo, I thought you made some salted egg prawns. Pumpkin prawns? hmm... that's worth a try.

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    1. Hi Eiling! Envy your London trip! Nice to hear from you again...

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    2. don't need to envy as I know you also do go on trips and indulge. hehe

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  15. Alvin, that is so yum, yum! I love the pumpkin sauce. Had something similar at a restaurant but they do it with deep fried tofu. I kept scooping up the sauce because it is really good and thanks to you, I don't have to go through the trouble of experimenting har! har!

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    1. Hi Phong Hong! I like the sauce too... Try it and adjust the pumpkin-milk-water ratio to your liking...

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  16. Alvin , I've made this ( nearly the same ) dish from time to time ; with chopped pumpkin , long beans , minced pork and coconut milk , seldom with prawns though :D Your dish looks drool-worthy , perfect with steamed rice !

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    1. Hi Anne! Interesting... Share your recipe pls! :)

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  17. This looks awesome! Thanks for posting the recipe especially for those like me who can't enjoy the food back in Singapore. Can't wait to try!

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    1. Hi Fern! Try it with the local Australia butternut squash! Satisfaction guaranteed!

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  18. What a unique,yummy recipe! With Lent here, I am always on the hunt for tasty new seafood recipes :)

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  19. I tried to view this blogpost yesterday but couldn't get in. Dunno why. Anyway can view today edi... looks great, but too bad I do not deep fry stuff in the house or else I would definitely try. I like that you've only lightly coated the prawns with batter.

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    1. Hi Yen! You must have clicked the link on my Facebook page... Just found out that there was a typo error...

      You can skip the deep-frying step... should be as good too... The soul of the dish is the sauce.

      Delete
  20. Hmm, yummy, if use the same recipe to cook with crabs, I think is equally good too..thanks for sharing.

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    1. Hi A-Chi! You know best! Crab will be yum too... Esther used this as pasta sauce!

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  21. Awesome dish, dear! A lot of restaurants are using pumpkin to cook their dishes these days. Lovely recipe!

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  22. i certainly love this! kiv first!

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  23. Hi Alvin,
    I am a late comer :p
    But I will visit your post one by one until your lastest post because I would want to miss your every yummy dish:D.

    Pumpkin King Prawns...hmmm...my kids will love this.
    I have all the ingredients only one thing..
    我可以用中型的虾吗?
    嘻嘻!谢谢你:)
    mui

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    1. Hi Mui! Medium-sized prawns are okay too... The sauce is more important!

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  24. Just chanced upon your recipe, I'm going to try this here in Germany!

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  25. Thank you for the recipe... i just try it... so fantastic! May god bless you sir!

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