Brazilian recipe
Stuffed Pumpkin with Prawns (Camarão na moranga)
This iconic Brazilian dish brings together the natural sweetness of roasted pumpkin with a luscious, aromatic, and creamy prawn filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilogram cleaned prawns
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chilli, finely chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 200g) table cream (creme de leite)
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilogram cleaned prawns
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chilli, finely chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 200g) table cream (creme de leite)
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
You can source fresh prawns and vegetables at local wet markets (sabzi mandi) or premium supermarkets. Look for 'requeijão' and 'creme de leite' in the dairy section of gourmet food stores or online international specialty grocers. As a substitute for requeijão, a thick, mild processed cheese spread can be used, though the original Brazilian product is ideal.
Preparation method
- Wrap the entire pumpkin in aluminium foil.
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes until the flesh is tender.
- Carefully remove the aluminium foil.
- Cut the top of the pumpkin to create a lid.
- Use a large spoon to scrape out all the seeds and internal filaments.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the vegetable seasoning with the requeijão and coat the entire inside of the pumpkin cavity with this mixture.
- Set the pumpkin aside in a warm place.
- In a mixing bowl, season the prawns with black pepper and lemon juice.
- Heat the remaining oil in a pan and sauté the onion and garlic.
- Add the seasoned prawns to the sautéed mixture.
- Cook for approximately 10 minutes or until they turn opaque and are tender.
- Add the chopped tomatoes, red chilli, and vegetable stock cubes.
- Whisk the flour into the coconut milk until smooth, then pour into the pan.
- Stir continuously until the sauce is well combined and thickened.
- Turn off the heat.
- Finish by stirring in the creme de leite, green onions, and parsley.
- Fill the pumpkin with the creamy prawn mixture.
- Place in the oven for a few extra minutes if you wish to brown or gratinate the surface.
Observations
A sophisticated choice for special dinners, this dish uses the pumpkin as a natural serving vessel. It keeps the filling warm while imparting a unique, velvety flavour to the entire preparation.
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