Summary

Ingredients

• 500 g shrimp (s), peeled
• 200 g pumpkin (se)
• 80 g carrot (s), cut into medium-sized strips
• 1 onion (s)
• 5 cloves garlic
• 1 lemon (s)
• 2 kaffir lime leaves (available in the Asian market)
• 2 tomato (s)
• 1 chilli pepper (s)
• 5 tablespoon tomato ketchup
• 1 tablespoon curry
• 10 g iner
• 3 tablespoon sugar
• 3 stems coriander
• 200 ml coconut milk
• salt and pepper
• oil

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Instructions

1. Wash the prawns and clean them if necessary.
2. Chop the garlic and cut the onion into small cubes.
3. Mix the ketchup with curry, salt and pepper in a bowl, add the lemon juice. Mix everything with the prawns and let stand for 15 minutes.
4. Heat some oil in a large pot or pan and add the sugar, carefully caramelize the sugar with a kitchen spoon until it turns nice and dark.
5. Now add the prawns and fry them until there is hardly any moisture. (Be careful when tipping the shrimp in - risk of splashing!).
6. Take the prawns out of the pot or pan and add the remaining ingredients to the pot. Lightly sear the vegetables and deglaze with 3/4 of the coconut milk. Cover and simmer for 5 minutes. Add the prawns and bring to the boil again. Season with salt and pepper and stir in the rest of the milk.
7. If you like it a little hotter, you can also cook a chilli pepper.