Friday, August 14, 2009

If You Can't Float It, Roll It!


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.
While I think it must be a really fun sport to participate in, I can't help thinking what a waste of all those pumpkins that could help minimize world hunger.

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

You'll need:
200g pumpkin
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
Salt
Sugar
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.

Cheers,
petite nyonya

22 comments:

  1. Goodness, this sounds so good! Love that beancurd skin.

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  2. That's a great idea using beancurd skin!Looks really good!

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  3. looks so tasty and awesome! hand made too wow factor!

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  4. What a great idea to used pumpkin. I am crazy over them and I am going to try this once I get some pumpkin.

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  5. Looks so interesting and I guess it tastes delicous!!

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  6. *Elra*, *pigpigscorner* yeah I like beancurd skin too, whether fried or in soups.

    *Mythreyi*, yes it's crispy while warm.

    *BBO*, luckily the rolling part is easy to do.

    *ICook4Fun*, in the US where you are, pumpkins are abundant right. Hope you'll have fun trying this recipe.

    *backyana*, yes the rolls are tasty as pumpkin is always so nice & versatile.

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  7. I am growing a pumpkin patch in my back yard, will try your recipe when we harvest! :-)

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  8. Wah, your pumpkin prawn roll looks nice.
    True like what you said, they just like to let all those pumpkin go to waste where else some part of the world, people are dying of hunger!

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  9. Nyonyapendekmelaka,i m one of d nyonyapendek descendants.. Haha, guess who am I??!!

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  10. how a brilliant idea, but too bad, I dont really like pumpkin much..but I will try to eat it more..

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  11. I think this is really crispy on the outside and softness from inside..must this out one day.
    I remember I saw lots and lots of big and small pumpkins during Halloween in Old England some years back...that was really amazing.

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  12. ghosh! so delicious! but you know, the bean curd wrap here seem like plastic to me! :(
    I am waiting for the pumpkim season here to make pumbkin lasagne, very yummy!! :D
    It was interesting to know this type of cucurbita would grow that big! Remind me a type of traditional boat in Vietnam which looks like a big basket made from rattan. my husband was very surprised the first time he saw it. :)

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  13. Oh I love bean curd skin wraps. It would be bliss to dip the rolls in mayo ... Mmm...

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  14. *wendy*, how i wish i have a garden to be able to grow a pumpkin or two.

    *MamaFami*, thanks for visiting & yes, quite wasteful of all those pumpkins :(

    *Sonia*, all the best in liking pumpkins :D. i'm not a very big fan but don't mind eat it too.

    *Anncoo*, yeah, the US is really a land of pumpkins big & small.

    *cooking practice*, it's interesting that you're in a mixed marriage & learning each other's culture. maybe you can get good beancurd skin in other Asian stores there.

    *noobcook*, oh ya!! that's a great idea..dipping in mayo! thks!!

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  15. Here in Ohio we have a pumpkin festival every year and some of those things can weigh up to 1000 lbs! It is a big deal in Central Ohio and everybody eats a lot of pumpkin food (from pumpkin pizza to pumpkin doughnuts) Those rolls look really good. I need to start thinking about my pumpkin recipes for this fall :)

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  16. Oh gosh! This is simply artistic! Good recipe!

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  17. I've never had anything like this before, its so unusuall and sounds so good :)

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  18. I would love to try these! I like the combination of the shrimp and pumpkin!

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  19. hi *Ben*, yeah, the US is really a land of pumpkins! i really can't imagine the size of those 1000 lbs! can definitely fit a few of me inside!

    hi *bits of taste* & *heavenly housewife*, thanks & do try it some day if you like :D.

    hi *ungourmet*, prawn & pumpkin go well together. tasty too.

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  20. WOW, these rolls look delicious. Thank you for taking pictures step by step, i'm no experti in Asian food and the will help!

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  21. hi *World in a Pan*, thank you very much and if you do try this rolls someday, i hope you will enjoy making it :D

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