Spicy
Pumpkin Soup in Flame Tossed Seafood
The snake gourd, a long, slim, green vegetable, is very popular
for its lightness in texture. The white snake gourd curry is
a favorite for its easy digestive properties.
This crunchy, easy-to-prepare sambol is both a great starter
and an excellent accompaniment with rice. |
| 1. |
400 g pumpkin, peeled |
| 2. |
4 – 5 garlic cloves, chopped |
| 3. |
2 onions, sliced |
| 4. |
1 small leek, sliced |
| 5. |
1 tsp cumin |
| 6. |
½ tsp salt |
| 7. |
2 tbsp fresh cream |
| 8. |
30 g butter |
|
| 9. |
20 g flour |
| 10. |
8 tiger prawns, de-veined |
| 11. |
80 g cuttlefish, cleaned |
| 12. |
100 g salmon fillet |
| 13. |
4 crab claws |
| 14. |
25 ml brandy |
| 15. |
50 ml white wine |
| 16. |
800 ml chicken stock |
|
| Serves
6 |
1. Heat butter and sauté garlic until light
brown. Add cumin, onion, leeks, flour and pumpkin and continue
to sauté for 3 minutes
2. Gradually mix the stock and bring to boil. Then allow to
simmer for 10 minutes
3. Blend the mixture in a blender and sieve through a fine strainer.
Season with salt
4. Place the seafood in a heated wok and slosh with brandy.
As the flames die, add the wine and allow to cook
5. Serve the pumpkin into soup dishes and arrange the flame-cooked
seafood in the soup
. |
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