Brazilian recipe
Roasted Pumpkin Stuffed with Creamy Prawns (Camarão na moranga)
This iconic Brazilian dish pairs the natural sweetness of roasted pumpkin with a luscious, aromatic prawn filling, creating an impressive centrepiece for any table.
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Ingredients
1 medium pumpkin (moranga), washed
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable stock
200g requeijão cremoso
1kg prawns, peeled and deveined
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely diced
1 clove garlic, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chilli, finely chopped
2 vegetable stock cubes
1 tablespoon plain flour
1 cup coconut milk
1 tin cream
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable stock
200g requeijão cremoso
1kg prawns, peeled and deveined
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely diced
1 clove garlic, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chilli, finely chopped
2 vegetable stock cubes
1 tablespoon plain flour
1 cup coconut milk
1 tin cream
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
You can find pumpkins and fresh prawns at local farmers' markets or the fresh produce and seafood counters at supermarkets like Countdown, New World, or Pak'nSave. Requeijão cremoso is a distinctive Brazilian processed cheese spread; if unavailable, a high-quality cream cheese or labneh may be used as a substitute, though the texture and flavour will differ.
Preparation method
- Wrap the entire pumpkin in aluminium foil.
- Bake in a preheated oven at 180°C for approximately 1 hour and 30 minutes, or until the flesh is tender.
- Carefully remove the aluminium foil.
- Slice off the top of the pumpkin to create a lid.
- Use a large spoon to scoop out all the seeds and fibrous filaments from the centre.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the powdered vegetable stock with the requeijão cremoso and spread this mixture thoroughly over the inner cavity of the pumpkin.
- Keep the prepared pumpkin in a warm place.
- In a mixing bowl, toss the prawns with black pepper and lemon juice.
- Heat the remaining oil in a large pan and sauté the onions and garlic until translucent.
- Add the seasoned prawns to the pan.
- Cook for approximately 10 minutes, or until the prawns have turned pink and are cooked through.
- Stir in the chopped tomatoes, red chilli, and crumbled vegetable stock cubes.
- Whisk the flour into the coconut milk until smooth, then pour the mixture into the pan.
- Stir continuously until the sauce has thickened and is well combined.
- Remove from the heat.
- Gently fold in the cream, chives, and parsley.
- Fill the hollowed-out pumpkin with the creamy prawn mixture.
- Return to the oven for a few extra minutes if you prefer a lightly gratinated top.
Observations
An elegant choice for special dinner occasions. The pumpkin acts as a natural vessel, locking in heat and infusing the creamy filling with a unique, velvety flavour profile.
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