Pumpkin and chili prawns with Asian dressing
700g of pumpkin
3 cups of small salad leaves
2 tablespoons of vegetable oil
1 teaspoon of chili paste (Shan chili paste)
2 tablespoons of lime juice
1 tablespoon of fish sauce
1 tablespoon of jiggery, palm sugar or brown sugar
1 tablespoon of vegetable oil
Discard the seeds from the pumpkin. Cut the pumpkin into pieces 2cm thick and 5-6cm long without peeling the skin. Brush olive oil (1 tablespoon) on both sides of the pumpkin pieces and grill them by lying them on the rack above the gas flame. Turn to cook evenly. When they are soft and cooked through, remove them from the heat and allow to cool.
Prepare the dressing and set aside.
De-shell and de-vein the prawns, then use a knife to butterfly them. Add 1 tablespoon of vegetable oil to a pan and fry the prawn for 2-3 minutes. Remove from heat, toss with 1 tablespoon of dressing to coat the prawn well, and set aside.
When the pumpkin and prawn have cooled down, place them in a large bowl along with the salad leaves. Sprinkle the remaining dressing over top and toss.
*Don’t cut the pumpkin into pieces more than 2cm thick if you are grilling them. This thickness is easy to handle, and the pieces will cook through quickly.
*If you like feta cheese, you can add some pieces to the grilled pumpkin and rocket salad for added taste.
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