Ham Prawns with Pumpkin Sauce and Crispy Pumpkin Flowers
Ingredients
- For the sauce
- 200 grams Pumpkin (such as butternut)
- 1 garlic clove
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 180 grams white Beans (from a jar)
- For the prawns and pumpkin flowers
- 12 King prawn (peeled and deveined)
- salt
- freshly ground peppers
- 12 slices Prosciutto
- 3 Tbsps vegetable oil
- 16 Pumpkin flowers
- vegetable oil (for frying)
Preparation steps
Line a baking tray with parchment paper.
For the sauce, cut the pumpkin flesh into 2 cm (approximately ¾ inch) cubes and place along with the peeled garlic cloves on the baking tray. Brush with 1-2 tablespoons olive oil, season with salt and pepper, and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes until soft.
Remove the pumpkin from the oven and allow to cool briefly. Drain the beans and puree with the baked pumpkin and the remaining olive oil. Season with salt and pepper.
Rinse the king prawns, pat dry and season with a little salt and pepper. Wrap each prwan with a ham slice and fry in a pan in hot oil for 3-4 minutes, turning once.
Fry the pumpkin flowers in a fryer in hot oil (170°C) (approximately 340°F) for about 2 minutes until crisp.
Serve the king prawns and pumpkin flowers with pumpkin sauce.
