Kabocha with King Prawns, Coconut Milk & Okra

Name: Kabocha with King Prawns, Coconut Milk & Okra
Total time: 2100 s
Yield: 2 servings
Cuisine: British
Ingredients: 500 g Kabocha or any Pumpkin/Squash, peeled & cut; 80-100 g Okra; 3 Tbsp Canola/Rapeseed Oil; 1 medium size banana shallots; 3 cloves garlic, minced; 1 piece thumb-size ginger, peeled & julienned; 1-2 Tbsp fish sauce; 100 ml coconut milk; 50 ml water; 8-10 King Prawns, peeled, deveined, heads separated; 2 fresh red chillies

grace bassig @gara76

London, England, United Kingdom

In the Philippines, this vegetable stew is known as “ginataang kalabasa (squash/pumpkin)” . Ginataan refers to any dish cooked in coconut milk or cream.
Sweet and nutty kabocha mixed with okra and king prawns is hearty, creamy and flavourful. The okra can be substituted with french or snake beans. Sometimes I even use broccoli. Serve with plain rice.

grace bassig @gara76

London, England, United Kingdom

Saved

Ingredients

15-20 mins (Prep time 10-15 mins)

2 servings

500 gKabocha or any Pumpkin/Squash, peeled & cut
80-100 gOkra
3 TbspCanola/Rapeseed Oil
1medium size banana shallots
3 clovesgarlic, minced
1 piecethumb-size ginger, peeled & julienned
1-2 Tbspfish sauce
100 mlcoconut milk
50 mlwater
8-10King Prawns, peeled, deveined, heads separated
2fresh red chillies

Saved

Steps

15-20 mins (Prep time 10-15 mins)

1

Cook the prawn tails with 1 tbsp oil until pink. Set aside. In the same pan, sauté the ginger, shallots and garlic with the remaining oil. Add in the prawn heads (you can also omit it, but it adds more flavour to the dish). Cook 2-3 mins.
2

Next add in the kabocha, coconut milk and water. Cover and let it simmer for 5 mins. Season to taste with the fish sauce, then add the okra and chillies. Cook for 3 mins. Add back the prawn tails. Mix and cook a further minute. Transfer to a serving plate. Serve with plain rice.