I caught an episode of Bob Blumer's Glutton for Punishment yesterday and it was all about humongous, giant pumpkins! I know pumpkins can grow large but what I didn't know was that they could grow as large as those featured in the program. The pumpkins were SO huge that the township of Windsor in Nova Scotia, Canada held what they call an annual Pumpkin Regatta where giant pumpkins as heavy as 500 lbs are carved, hollowed-out and turned into water vessels able to hold a full-grown man inside while he paddles in the regatta across Lake Pisiquid.
Anyway, if you happen to have a pumpkin in your garden or in your refrigerator, here's a pumpkin roll recipe you can try, if you like.
Pumpkin Prawn Roll
2 shallots, chopped
20g dried shrimps (soak till soft & chopped)
10 fresh prawns (roughly chopped)
5 water chestnuts (chopped)
1 egg yolk
3 tbsp evaporated milk
10 pieces beancurd skin
- Skinned and cut the pumpkin, steam till soft and mash it to become a smooth paste. Heat up some oil in a wok/pan, saute the dried shrimps & shallots till fragrant, then add in the water chestnut, egg yolk, evaporated milk, salt and sugar. Mix well for a few mins, turn off the heat, add in the chopped prawn meat, mix well again and leave to cool.
- Take a piece of beancurd skin, use a brush to rub some water on it in order to soften the skin for easy rolling. Place 2 tbsp of the pumpkin paste on the edge of the skin. Roll once, fold in the sides and complete the rolling.
- On a plate, mix half cup of plain flour, 1 tsp baking powder, 1 egg yolk and 1/4 cup water to get a batter. Coat the rolls all around with the batter.
- Heat 1/2 cup oil on medium heat and fry the rolls till all sides are golden brown. Drain the oil and serve.