Tiger Prawns with Pumpkin Sauce

Season prawns with AJI-SHIO® Flavoured Black Pepper.

Pre-heated oil. Coat the back of prawns with frying flour and deep fry them in a wok until cooked. Set aside.

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.

Turn to low heat and add in pumpkin, milk and sugar.

Seasons with AJI-NO-MOTO® and salt. Stir well.

Once the mixture becomes concentrated sauce, add in fried prawns and mix well.

Mushroom Ragout in Puff Pastry