Pickled Pumpkin & Prawn Salad

Pickled Pumpkin & Prawn Salad

Pickled Pumpkin & Prawn Salad

Prep Time
35 Minutes
Cook Time
20 Minutes
Ingredients
22
Delicious pumpkin pickled with Cloves, Ginger and Turmeric, served with prawns for a delightful starter, ideal for entertaining guests.
Ingredients
  • For the Pickled Pumpkin:

  • 500 millilitres (17 fluid ounce) cider vinegar

  • 150 millilitres (¼ pint) maple syrup

  • 6 strips orange peel

  • ½ teaspoon sea salt

  • 125 grams (5 ounces) light brown caster sugar

  • 10 Whole Cloves

  • 1 teaspoon Ground Ginger

  • 3 teaspoons Turmeric Powder

  • ½ teaspoon black peppercorns

  • 2 bay leaves

  • 2 cloves garlic, finely sliced

  • 1 red chilli, split lengthways and seeds removed

  • 6 strips lemon peel

  • 450 grams (1 pound) pumpkin

  • For the Prawn Salad:

  • 4 limes

  • 2 teaspoons ginger, finely chopped

  • 1 Bird's Eye Chillies , re-hydrated and finely chopped

  • 1 tablespoon Thai fish sauce

  • 1 tablespoons Coriander Leaf

  • 2 tablespoons sunflower oil

Key Products

Product Information

£ 2.83/unit,22g
Ground Ginger

Product Information

£ 1.69/unit,26g
Turmeric Powder

Product Information

£ 1.73/unit,31g
Bird's Eye Chillies

Product Information

£ 1.98/unit,11g
Coriander Leaf

Product Information

£ 1.83/unit,7g

Instructions

  • 1 For the Pickled Pumpkin, combine all the ingredients, except the pumpkin, in a saucepan. Bring to a gentle simmer and cook for 20 minutes.
  • 2 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).
  • 3 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.
  • 4 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.
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