Prawns and Greens in Pumpkin Purée
(Available only in Cantonese)
Ingredients: (To Serve 6)
| Orange pumpkin | ¼ |
| Water | 200ml |
| Low-fat milk | 1 teaspoon |
| Beech mushrooms | 80g |
| Okra (sliced) | 2 pieces |
| Fresh aloe vera (peeled and diced) | 15g |
| Prawns | 6 pieces |
| Baby asparagus | 6 spears |
| Jade sprouts | approx. 400g |
| Mint | 6 leaf |
| Red bell pepper (thin strips) | some |
Seasonings:
| Salt | ¼ teaspoon |
| Sugar | 1⁄6 teaspoon |
| Cornstarch-water mixture | some |
| Olive oil | 1 teaspoon |
Cooking Method:
| 1. | Steam the pumpkin until tender. Mix the pumpkin flesh with 120ml of water. |
| 2. | Add the pumpkin-water mixture, milk, 80ml of water, salt and sugar to a wok. Place the wok over heat and add some cornstarch-water mixture. Cook until thickened. Set aside. |
| 3. | Blanch the beech mushrooms, sliced okra and diced aloe vera in boiling water until cooked. Drain and set aside. |
| 4. | Slide a baby asparagus spear through each prawn. Pass it through the prawn body twice near the head and then the tail. |
| 5. | Blanch the prawns and baby asparagus spears in boiling water until cooked, then gently stir-fry them in the wok with olive oil and add some cornstarch-water mixture. Set aside. |
| 6. | Blanch the jade sprouts in boiling water until cooked, then place them in the centre of a plate. Spoon the pumpkin soup around the jade sprouts. Add the beech mushrooms, sliced okra and diced aloe vera. Place the prawns on top of the jade sprouts. |
| 7. | Add the mint leaves and red bell pepper strips for decoration. |
Per serving:
| Energy(kcal) | 47 |
| Carbohydrate(g) | 5.8 |
| Protein(g) | 4.7 |
| Fat(g) | 0.8 |
| Sugar(g) | 0.7 |
| Sodium(mg) | 90 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Wedding Banquet Specialist.
