Name: Pumpkin and prawn laksa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 small (900 g each) butternut pumpkins; 100 gram rice vermicelli noodles; 1 tablespoon peanut or vegetable oil; 60 gram sachet singapore laksa paste; 270 millilitre can coconut milk; 2 cup vegetable stock; 1 tablespoon brown sugar; 3 teaspoon fish sauce; 200 gram uncooked peeled prawns; 1 tablespoon chopped coriander; 2 green onions, sliced diagonally

Ingredients

4 small (900 g each) butternut pumpkins

100 gram rice vermicelli noodles

1 tablespoon peanut or vegetable oil

60 gram sachet singapore laksa paste

270 millilitre can coconut milk

2 cup vegetable stock

1 tablespoon brown sugar

3 teaspoon fish sauce

200 gram uncooked peeled prawns

1 tablespoon chopped coriander

2 green onions, sliced diagonally

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut top off each pumpkin so it measures 8cm deep. Scoop out seeds, membranes and enough of the flesh to create 1cm thick bowls. Place bowls on prepared tray. Cut remaining pumpkin flesh into 2cm pieces. Spray with oil; place on tray next to bowls. Bake for 35 minutes.

2.Soak noodles in boiling water in a medium heatproof bowl for 1 minute; stir to separate strands, then drain.

3.Heat oil in a large saucepan over moderate heat. Add laksa paste; cook and stir for 1-2 minutes or until fragrant. Stir in coconut milk, stock, brown sugar and fish sauce. Bring to the boil. Reduce heat simmer; uncovered for 5 minutes. Add prawns; simmer for 2-3 minutes more or until curled and changed in colour.

4.Divide noodles into pumpkins and ladle soup on the top. Top with coriander and onion and baked pumpkin. Serve at once.

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Ingredients

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