Delicious pumpkin pickled with Cloves, Ginger and Turmeric, served with prawns for a delightful starter, ideal for entertaining guests.
For the Pickled Pumpkin, combine all the ingredients, except the pumpkin, in a saucepan. Bring to a gentle simmer and cook for 20 minutes.
Meanwhile, halve the pumpkin, remove the seeds and cut into segments. With a small knife cut away the rind and then slice the flesh into long strips (around the thickness of a pound coin). Drop these strips into the pickle mixture, bring back to the boil and simmer gently for 4-5 minutes, then remove from the heat and allow to cool. The pumpkin will keep in the pickle for up to 2 weeks (keep refrigerated).
For the Salad, bring a large pot of salted water to the boil. Drop in the prawns, bring back to the boil and then simmer for 2-3 minutes until the prawns have cooked through. Lift out the prawns and let them cool as quickly as possible on a tray (not in cold water). Once cool, peel the prawns completely, removing the vein and trail running down the back.
Finely grate the zest of the limes into a salad bowl. Then juice the limes and mix with the ginger, Chilli, Thai fish sauce, Coriander Leaf and oil. Whisk well, add the pumpkin and the prawns and gently fold together before serving.