12 BUT­TER PUMP­KIN PRAWNS

Simply Her (Singapore) - - Home & Food Recipes - By Lee Hee Min

IN­GRE­DI­ENTS 140g pump­kin, peeled and sliced 12 prawns, shelled and pat­ted dry

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 tsp salt and 1 tsp sugar for 10min. 3 Mix the egg and the corn­flour. 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 tsp salt and 1 tsp 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.

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