Braised Pumpkin with Shrimp

Name: Braised Pumpkin with Shrimp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g River prawns; 200g small pumpkin; Some garlic; Some shallot; Some seafood sauce; Some Rice wine; Some Refined salt; Some Cooking oil; Some Water starch

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The current river prawns are in season, especially fresh and tender. The river prawns can be eaten in a variety of ways, including oily and boiled ones. This time I ate them braised and added a small pumpkin and braised together. That’s it. My daughter and I ran out of dishes.
Ingredients: 250 grams of river prawns, 200 grams of small pumpkin Ingredients: appropriate amount of garlic, appropriate amount of green onions, appropriate amount of hoisin sauce, appropriate amount of rice wine, appropriate amount of refined salt, appropriate amount of edible oil, appropriate amount of water starch"

Ingredients

Braised Pumpkin with Shrimp

1. The river prawns you bought need to be picked up and washed with water in a basket. As shown in the picture, the small pumpkin is fresh and tender. The prawns can be kept fresh in the refrigerator before they are cooked. It can be frozen the next day.

2. Larger river prawns can be cut off. Cut the pumpkin into thin slices. Because the simmering time should not be too long, the pumpkin should not be cut too thick.

3. Add oil to the pan, fry the garlic slices and green onions. The wok generally needs to be preheated on a low heat. At this time, you can prepare ginger, onion and garlic, which saves time.

4. When the prawns are added, they can be covered immediately to prevent jumping out. Then add a little rice wine and stir fry.

5. After the prawns change color, add the pumpkin and stir-fry.

6. Add a little boiled water, 1 tablespoon of hoisin sauce, a little salt, and simmer until the pumpkin slices are soft and cooked. Pour a little water and starch to get out of the pan.

7. Finished picture.

Tips:
This dish should not be too salty, nor should it be simmered for too long, as the taste will get old. Thank you for your interest in Phyllanthus emblica. If you think it is not bad, give me a thumbs up. You are welcome to collect and share. Thank you for your support of Phyllanthus lucidum! If you have better practices and ideas, please leave a message to give valuable advice.