Serves 4
INGREDIENTS
140g pumpkin, peeled and sliced
12 prawns, shelled and pat dry
¾ tsp salt
2 tsp sugar
1 egg, beaten
1 tsp cornflour
Vegetable oil, for deep-frying
3 tbsp butter
60ml evaporated milk
18 curry leaves
DIRECTIONS
1 Steam the pumpkin for 5min over high heat and puree. Set aside.
2 Season the prawns with the ½ tsp salt and 1 tsp sugar and set aside for 10min.
3 Mix the egg and the corn flour. Coat the prawns evenly with the egg mixture and deep-fry until golden. Set aside.
4 Cook the butter and evaporated milk in a pan for 4min. Add the pumpkin puree and stir-fry until well-mixed. Add ¼ tsp salt and 1tsp sugar and stir-fry until they dissolve.
5 Add the prawns and coat them evenly with the gravy. Add the curry leaves and stir-fry until fragrant.
This article was originally published in Simply Her September 2013.