Pork Roulade with Pumpkin and Prawn

[Ingredients]

• 1pc 350-400g pork tenderloin - butterfly-slice to create a large sheet

• Salt and pepper

• 200g pumpkin - peeled and cut into pieces

• 6 large prawns - peeled and deveined, cut into 3s

• 1 egg - beaten

• 150g plain flour

• 150g breadcrumbs / panko

• 1 scallion - chopped

[Steps]

1. Steam pumpkin till tender, then mash it.

2. Pound tenderloin with a meat tenderiser to even it and into a rectangular shape. Season with salt and pepper.

3. Combine pumpkin and prawns. Season with salt and pepper.

4. Spoon mixture onto pork and roll it up. Secure the entire roll with butcher string.

5. Coat the roll in egg, followed by flour, egg again, and then breadcrumbs. Pan-fry over low heat till golden brown all over.

6. Allow to cool slightly, then slice into serving slices. Spoon sauce* over and sprinkle scallion over.

*Sauce is mashed pumpkin mixed with stock, and season with salt and pepper.

Adapted from: https://www.instagram.com/p/CJv77K3pNUQ/?igshid=vjjdw3mca90d