Halloween Prawns with Spicy Squash Soup

    1. Add the olive oil, onion, ginger and curry paste to a pan set over a medium heat and cook for 1 minute.
    2. Add the squash and stir to coat with the curry paste
    3. Then add 1 litre of water and bring to the boil, reduce the heat and simmer for 30 minutes.
    4. Transfer to a blender and mix until smooth, return to the pan, stir in the coconut milk and season with the fish sauce, lime juice and sugar.
    5. For the prawns, dust in the garam masala and pan fry in a hot pan in a little oil on both sides for a few minutes. When cooked skewer the prawns on cocktail sticks.
    6. To present to your family and friends with a wow factor use a hollowed out squash brushed with oil and roasted in the oven for 20 minutes.

               
    Prep time: 10-12 minutes
    Cooking time: 55-60 minutes
    Serves: 4

    Ingredients


    • 12 king prawns
    • 1tsp Garam Masala
    • 1 tbsp olive oil
    • 1 red onion – sliced
    • 2 cm root ginger – peeled and sliced
    • 2 tsp Thai red curry paste
    • 1.5 kg squash – peeled seeded and diced
    • 1 tin coconut milk
    • 1 tbsp fish sauce
    • 1 tbsp lime juice

    Alternative Fish



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