Tiger Prawns with Pumpkin Sauce

A fusion menu to use pumpkin in providing the sweetness and golden colour. Use AJI-NO-MOTO^® and TUMIX^® to enhance the overall sweetness profile. Prawn coat with AJI-SHIO^® to bring out the aroma of the dish.

Ingredients

Item	Cost
Straight Flour Vermicelli (mee suah) split to 3 bunches	100 g
Red Capsicum, diced	10 g
Corn Starch, mixed with 15 ml water	10 g
Cooking Oil, for frying	Enough
Tiger Prawns, trimmed & deveined	10
AJI-SHIO^® Flavoured Black Pepper	2 tsp
Frying Flour	3 tbsp
Cooking Oil	3 tbsp
Margarine	30 g
Curry Leaves	5 g
Red Bird’s Eye Chili, chopped	2

INGREDIENTS (A):

Item	Cost
TUMIX^® Chicken Stock	2 tsp
AJI-NO-MOTO^®	2 tsp
Pumpkin, steamed, mashed with fork	250 g
Sugar	20 g
Salt	5 g
Evaporated Milk	60 ml

Method

Lay flour vermicelli on ladle colander in a nest shape, sprinkle red capsicums and pour in corn starch water on top of the flour vermicelli.
Heat the oil at 60°C in a wok, put in the flour vermicelli nest and fry until crispy. Set aside.
Season prawns with AJI-SHIO^® Flavoured Black Pepper. Coat prawns’ back part with frying flour and deep fry the prawns in a wok with pre-heated oil until cooked. Set aside.
Heat 3 tbsp oil in a wok under medium heat, add in margarine, curry leaves and red bird’s eye chili, stir-fry until fragrant, turn to low heat.
Seasons with TUMIX^® and AJI-NO-MOTO^® and add all ingredients (A), stir well.
Once the mixture becomes concentrated sauce, add in fried prawns and mix well.
Lay the prawns on top of fried flour vermicelli nest.

Tips :

If the pumpkin sauce is too thick, you may add more evaporated milk(as different pumpkins may have different moisture level).
Make sure the pumpkin is not watery as it needs to coat with tiger prawns.
Remove pumpkin skin, slice, steam for 10 minutes and mash it with fork for a better texture.