12 BUTTER PUMPKIN PRAWNS
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.