Pumpkin Shrimp Pot
A Zhejiang-style braise featuring pumpkin and grass shrimp simmered in a clay pot with chicken broth, coconut milk, and curry spices until tender and silky.
Ingredients
pumpkin (washed, deseeded and cut into chunks)
1
headless grass shrimp (cleaned)
12
ginger (peeled and minced)
a pinch
red chili powder
2 tsp
curry powder
2 tsp
dried lemongrass
1/2 tbsp
chili flakes
a pinch
chicken broth
2 cups
coconut milk
1 cup
salt
a pinch
salad oil
1 tbsp
Instructions
1
Prep the ingredients
Wash the pumpkin, deseed it and cut into chunks. Remove the heads from the grass shrimp and rinse clean. Peel and finely chop the ginger. Set aside.
2
Cook the stew
Heat a wok with 1 tbsp salad oil. Add the ginger, red chili powder, curry powder, dried lemongrass and chili flakes and stir-fry until fragrant. Pour in the chicken broth, coconut milk and salt; once it comes to a boil, transfer everything to a clay pot. Add the pumpkin chunks and simmer over low heat until the pumpkin is tender. Add the grass shrimp and cook until just done. Serve hot.
