Tiger Prawns with Pumpkin Sauce
40 minutes
10 Servings
Watch The Cooking Video
Deep fried fresh tiger prawn, then coated in a savoury and sweet pumpkin sauce, with a combination taste of black pepper. Delicious eaten with rice or enjoy on its own.
| 10 | Tiger prawn, deveined |
| 2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 3 tbsp | Frying flour |
| Enough | Cooking oil, for frying |
Ingredients A: pumpkin sauce
| 3 tbsp | Cooking oil |
| 5 g | Curry leaves |
| 2 no | Red bird’s eye chili, chopped |
| 220 g | Pumpkin, steamed, mashed with fork |
| 150 ml | Fresh milk |
| 30 g | Sugar |
| 1 tsp | AJI-NO-MOTO® Monosodium Glutamate |
| 1 tsp | Salt |
- Season prawns with AJI-SHIO® Flavoured Black Pepper.
- Pre-heated oil. Coat the back of prawns with frying flour and deep fry them in a wok until cooked. Set aside.
- Heat a pan under medium heat, pour in 3 tbsp cooking oil and stir-fry curry leaves and red bird’s eye chili until fragrant.
- Turn to low heat and add in pumpkin, milk and sugar.
- Seasons with AJI-NO-MOTO® and salt. Stir well.
- Once the mixture becomes concentrated sauce, add in fried prawns and mix well.
- If the pumpkin sauce is too thick, you may add more fresh milk (as different pumpkins may have different moisture level).
- Make sure the pumpkin sauce is not watery as it needs to coat with tiger prawns.
- Cut the pumpkin into wedges, remove seeds and steam until cooked. Remove the flesh from skin and mash with fork for a better texture.
- May use any frying flour according to personal preferences.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
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