We used to order this pumpkin prawn in claypot dish every time we visited Bali Seafood restaurant in Gillman Village many years ago before they ceased operation. The kids, especially Audrey, fell in love with the dish and has been requesting me to cook her this dish every year for her birthday.
Last week was her 9th birthday and again she requested for this but I gave the dish a slight twist by adding salted egg yolk.
The sweetness from the pumpkin balances the unique savoury aroma from the salted egg yolk. Curry leaves and chilli padi give the dish the extra kick!
1kg big prawns
100ml pumpkin puree
5 cooked salted egg yolks
1 tsp mince garlic
1/2 tsp minced ginger
A bunch of curry leaves
2 chilli padi
150ml evaporated milk (according to your preference)
2 tbsp butter
Batter for Prawn
1 tsp baking powder
2 tbsp oil
3 tbsp plain flour
1tbsp corn flour
1/2 tsp salt
Mash and mince salted egg yolks.
Heat oil and fry salted egg yolks until foamy. Add minced garlic and ginger and fry until fragrant. Dish up and put aside.
Shell and devein prawns. Pat dry and marinade prawns with 1/2 tbsp sugar, 1 tsp salt and 1tsp sesame oil for half an hour.
Dip prawns in batter and deep-fry in hot oil until golden brown. Dish up and put aside.
Heat wok and add butter, curry leave and chilli padi. Fry until frangrant. Add the golden salted egg yolk prepared earlier and fry briefly over low heat. Add pumpkin puree and evaporated milk. Mix well and bring to slight boil. Add salt and sugar to taste.
Stir in the deep-fried prawns and let coat well with the salted egg pumpkin sauce.
* To make pumpkin puree, simply steam skinned pumpkin 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.
* Golden salted egg yolk (or Golden sand as it gives a golden yellow and sandy texture) can also be made before hand. Perfect with prawns, squid or even chicken.