From The Straits Times    |



Serves 4

INGREDIENTS

140g pumpkin, peeled and sliced

12 prawns, shelled and pat dry

¾ 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 the ½ tsp salt and 1 tsp sugar and set aside for 10min.

3 Mix the egg and the corn flour. 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 ¼ tsp salt and 1tsp 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.

This article was originally published in Simply Her September 2013.