Brazilian prawns with coconut sauce in a pumpkin

Brazilian prawns with coconut sauce in a pumpkin by

Serves 5


  • 1 medium size pumpkin
  • 1 tbsp of fondor or 1 vegetable tablet stock
  • 1 large onion chopped
  • 2 garlic clove crushed
  • 4 plum tomatoes peeled and deseed
  • 500 gr medium size peeled prawns
  • 6-7 large prawns to decorate
  • 400 ml coconut milk
  • 1 tsp paprika
  • coriander
  • salt and pepper
  • fresh red pepper chopped( optional)
  1. Heat the oven Gas 5 180 ˚ C.
  2. With a knife cut the top of it like a Halloween pumpkin. Remove the seeds and spread the fondor or vegetable tablet stock all inside of it. Wrap in an aluminium paper and bake up side down in the oven for about 40-45 minutes or until tender. Do not let it burn.
  3. When it is cooked, remove from the oven let it cool down and with a tablespoon  carefully take some of the pulp from the pumpkin and reserve.
  4. Heat the oil in a frying pan and cook the onions for 3 minutes, add the garlic and cook for 2 more minutes. Add the tomatoes and continue to cook for further 3 minutes. Add the medium prawns and cook until they have a light pink color, add the coconut milk, mix well, add the paprika, fresh chilli, coriander, salt and pepper, stirring gently for 5 minutes and pour the sauce into the pumpkin.
  5. Return to the oven and cook for 10 minutes.
  6. Meanwhile, clean the large prawns, remove the legs of the prawns and break off the shell by bending both sides backwards. Cut down the back of the prawn, cutting deep enough just to expose the intestinal vein which should then be removed.
  7. Heat a little bit of oil in a frying pan and fry the prawns until the color is light pink, seasoning with salt and pepper and reserve.
  8. Decorate the pumpkin with the large prawns and serve with boiled rice.

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