Camarão na Moranga - Prawns in Pumpkin
Prawns cooked in a Brazilian curry with coconut milk and cream served inside roasted pumpkins.
Cooking Time: 90 Mins
Serves: 4
Author: Thais Brighton
Ingredients
- 4 munchkin pumpkins or 1 medium round pumpkin
- 1 tbsp olive oil
- 400g uncooked shelled prawns
- 1 tsp black pepper
- 1 tsp salt
- Juice of 1/2 a lime
- 1 tbsp of vegetable oil
- 1 small onion
- 2 garlic cloves
- 200g peeled chopped tomatoes
- 1 red chilli, chopped
- 1 cube of vegetable stock
- 1 tbsp corn flour
- 200ml coconut milk
- 150ml double cream
- 1 small bunch of parsley, chopped
- 2 spring onions, sliced
To serve:
- Roughly chopped parsley
Directions
- Preheat the oven to 180°C.
- Carefully cut a lid on each munchkin pumpkin using a sharp knife. Remove and discard all seeds. Brush the inside of the pumpkins with olive oil and season with salt and pepper.
- Cover with their lids and wrap each pumpkin with kitchen foil. Put the pumpkins in a tray and cook them in oven for 35 minutes (60 minutes if using one medium pumpkin instead).
- Once cooked, removed from foil, discard any water from inside the pumpkins and reserve.
- Mix the prawns with the lemon juice, 1tsp pepper and a pinch of salt. Heat the vegetable oil in a frying pan, add the chopped onion and cook until translucent (around 5 minutes on a medium heat).
- Add the crushed garlic and chopped chilli and stir then add the prawns and cook for further 2 minutes. Add the tomatoes, vegetable stock and the corn flour diluted in the coconut milk. Cook over medium heat for 10 minutes.
- Turn off the heat and add the cream, chopped parsley and chopped spring onions. Stir well.
- Fill each pumpkin with the prawns and sauce. Put the pumpkins in a tray and bake in oven for another 5-7 minutes and serve immediately.
