RECIPE: Fried King Prawns with Pumpkin Dip

An Asian-inspired supper with a hint of sweetness
ByJasmine BandaliThursday , 02 October 2014
RECIPE: Fried King Prawns with Pumpkin Dip
© Copyright @ Karl Newedel / StockFood
Fried king prawns with a spicy pumpkin dip

INGREDIENTS 

FOR THE SPICY PUMPKIN DIP

1kg pumpkin

1 ½ cups canned chickpeas, drained and rinsed

3 tbsp tahini

1 clove garlic

1 tsp cayenne pepper

1 tsp cumin powder

2 tbsp olive oil

2 tbsp lemon juice

Salt and pepper to taste

FOR THE PRAWNS

2 tbsp olive oil

2 ½ cm piece of fresh ginger, finely sliced into matchsticks

2 garlic cloves, finely sliced

1 tsp red chilli flakes

400g raw king prawns

½ tsp salt

METHOD

1 Peel and seed the pumpkin. Cut into 2cm pieces. 

2 Place in a medium saucepan and cover with cold water. 

3 Bring to the boil over medium-high heat. Boil for 5 minutes or until tender. Drain. 

4 In a food processor, process the pumpkin and chickpeas until fairly smooth. 

5 Add the remaining ingredients for the dip to the food processor and process until smooth. 

6 Season to taste and set aside.

7 Heat 2 tbsp of oil in a pan or wok over a high heat.

8 Stir-fry the ginger, garlic, salt and chilli flakes for a couple of minutes, then add the prawns and cook for 2-3 minutes until pink. 

9 Remove from the pan, top with the spicy pumpkin dip and serve with crisp pitta bread.

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