Remove the skin and seeds for the 1st pumpkin, then cut into cubes.
The 2nd pumpkin will be for serving, so just cut away the top part and scoop out the seeds to create a cavity which will be the ‘bowl’.
Bake the pumpkins at a pre-heated oven at 180°C for 20 minutes. Once done, set aside to cool down.
Slice the ginger and garlic, and cut the red chillies.
Clean and devein the prawns.
Heat up pot with 1 tbsp oil. Saute ginger, garlic, chillies and curry leaves until fragrant.
Add in the baked pumpkin cubes. Season with salt and sugar.
Then add in 250ml water and simmer for 15 minutes.
Add coconut milk and stir well until the pumpkin are mashed up and everything combine together.
Use a hand blender to blend into a thick paste. Set the gravy aside.
Heat up cooking oil in frying wok.
Mix cornstarch with water and stir until thicken. Use it to coat the prawns before frying. Deep fry the prawns until golden brown. Set on wire rack to drain excess oil.
Pour the pumpkin gravy into the serving pumpkin. Garnish with coconut milk (optional).
Gently place the deep-fried prawns on top like how you would with cocktail shrimps.
