Halloween prawns with spicy squash soup recipe

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
  • 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
  • 3.3 lbs butternut squash (or pumpkin), peeled, seeds removed and diced
  • 14.1 fl oz tin reduced-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar, adjust to taste
  • 1 tsp garam masala
  • 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
  • 3.3 lbs butternut squash (or pumpkin), peeled, seeds removed and diced
  • 1.7 cups 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

  1. 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.
  2. 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.
  3. 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.

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