Halloween prawns with spicy squash soup recipe
Great for Halloween parties, this recipe makes the most of seasonal squashes, and the prawns are a fun snack to accompany the soup.
Ingredients
- 12 king prawns
- 2 tbsp sunflower oil
- 1 red onion, sliced
- 2 cm piece root ginger, peeled and sliced
- 2 tsp Thai red curry paste
- 1.5 kg butternut squash (or pumpkin), peeled, seeds removed and diced
- 400 ml tin reduced-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar, adjust to taste
- 1 tsp garam masala
Details
- Cuisine: English
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Heat 1 tbsp of the oil in a large, deep pan and fry the onion, ginger and curry paste over a medium heat for 1 minute. Add the squash and stir to coat. Add 1 litre water and bring to the boil. Reduce the heat and simmer for 30 minutes or until the squash has softened.
- Transfer to a blender or liquidiser and blend until smooth. Return to the pan, stir in the coconut milk and season with the fish sauce, lime juice and sugar, to taste. Heat through.
- Heat the remaining oil in a frying pan. Dust the prawns in the garam masala and fry in the oil on both sides for a few minutes. When cooked, skewer the prawns on cocktail sticks and serve with the soup.
You might also like:
Halloween pasta bake with beetroot and smoked ham recipe