Tiger Prawns with Pumpkin Sauce

Tiger Prawns with Pumpkin Sauce
40 minutes
10 Servings
Play Video Watch The Cooking Video
Recipe Description

Deep fried fresh tiger prawn, then coated in a savoury and sweet pumpkin sauce, with a combination taste of black pepper. Delicious eaten with rice or enjoy on its own.

10 Tiger prawn, deveined
2 tsp AJI-SHIO® Flavoured Black Pepper
3 tbsp Frying flour
Enough Cooking oil, for frying

Ingredients A: pumpkin sauce

3 tbsp Cooking oil
5 g Curry leaves
2 no Red bird’s eye chili, chopped
220 g Pumpkin, steamed, mashed with fork
150 ml Fresh milk
30 g Sugar
1 tsp AJI-NO-MOTO® Monosodium Glutamate
1 tsp Salt
  1. Season prawns with AJI-SHIO® Flavoured Black Pepper. 
  2. Pre-heated oil. Coat the back of prawns with frying flour and deep fry them in a wok until cooked. Set aside.
  3. Heat a pan under medium heat, pour in 3 tbsp cooking oil and stir-fry curry leaves and red bird’s eye chili until fragrant. 
  4. Turn to low heat and add in pumpkin, milk and sugar. 
  5. Seasons with AJI-NO-MOTO® and salt. Stir well. 
  6. Once the mixture becomes concentrated sauce, add in fried prawns and mix well.
  1. If the pumpkin sauce is too thick, you may add more fresh milk (as different pumpkins may have different moisture level).
  2. Make sure the pumpkin sauce is not watery as it needs to coat with tiger prawns.
  3. Cut the pumpkin into wedges, remove seeds and steam until cooked. Remove the flesh from skin and mash with fork for a better texture.
  4. May use any frying flour according to personal preferences. 
Product Used
Product Used for the Recipe
AJI-NO-MOTO® Recipes
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Seri-Aji® Banana Fritter Flour
Seri-Aji® Banana Fritter Flour
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