■ 16-20 large fresh or frozen peeled prawns (reserve shells to make prawn stock if available)
■ 150g|6oz Asian pumpkin, about 120g|4oz peeled and de-seeded
■ 2 sprigs of fresh coriander, roughly chopped plus extra for garnish
■ 1/2 garlic clove, peeled and finely sliced
■ 1/2 small onion, about 50g|2oz, sliced to half rings
■ 2 tablespoons of dry white wine
■ 2 red chillies finely chopped, extra for garnish
■ juice from 1/4 lemon
■ 3 tablespoons of coconut milk
■ 1-1/2 cups|360ml or more of prawn stock or water
■ 2-3 tablespoons of olive oil
■ salt and pepper
1. Peel, de-seed and cut the pumpkin into 2.5cm|1" cubes. Slice the onion and garlic, and finely chop the chilli. Roughly chop the coriander.
2. Heat the oil in a frying pan and cook the onion rings on medium heat until softened, add the garlic and chilli and cook 2-3 minutes stirring. Add the wine, lemon juice and coriander to the pan and then the prawns. Cook turning till the prawns are just pink, then remove the prawns from the pan and set aside.
3. To the same pan add the stock, cubed pumpkin and coconut milk and bring to a simmer, cover and cook for about 10 minutes. Mash the pumpkin roughly in the pan, stir and continue to cook for a further 10-15 minutes covered. Then whisk everything together to a smooth sauce adding a little more stock or water as required.
Add the prawns back to the sauce and cook a further 2-3 minutes to heat through. Transfer to a serving dish and garnish with additional chilli and coriander,
Gambas em Molho Picante de Abóbora
Prep: 15m | Cook: 30m | Serves: 4 | Easy
Macao Prawns in Spicy Pumpkin Sauce Recipe
Recipe adapted from "Taste of Macau, Portuguese Cuisine on the China Coast", by Annabel Jackson, published by Hong Kong University Press 2003
Prawns with a coriander, lemon, garlic and chilli pumpkin sauce with a dash of coconut
Simple Prawn Stock
■ Prawn shells and heads
■ 1 tablespoon of oil
■ 2-3 cups of water
1. Heat the oil in a pan, add the prawn shells and heads and stirring and pressing shells against the pan fry until they turn pink, about 4 minutes.
2. Add water to cover the shells, 2-3 cups, and a pinch of salt. Bring the stock to a boil, reduce the heat and simmer for about 10 minutes.
Strain the stock pressing out all the liquid from the shells, deglaze the pan with a little water and strain into the stock.