Seafood Pumpkin Pot
A scrumptious hot and creamy curry broth loaded with fresh seafood.
Prawns, peeled and deveined
Small squids, sliced to ring
White fish fillet, small chunks
Spring onion, chopped
CARNATION® Evaporated Creamer
Salt and Sugar
Cut the top of the pumpkin and remove the seeds. Steam the pumpkin until soft. Scoop out the pumpkin flesh, leaving an inch around the pumpkin wall and set aside.
Heat up oil in a pan, saute garlic and ginger until fragrant.
Add in prawns and squids. Saute for 1 min and set aside.
In the same pan, add in all pumpkin sauce ingredients and pumpkin flesh, then bring to boil.
Add in fish chunks for 1 min, then transfer the sauteed ingredients back to the pan and continue cooking for 3-5 mins.
Transfer the dish back into the pumpkin pot and ready to serve.