Prawns cooked in a Brazilian curry with coconut milk and cream served inside roasted pumpkins.
Cooking Time: 90 Mins
Author: Thais Brighton
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
Roughly chopped parsley
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.