Seafood with Pumpkin Cream

[Ingredients]

• 300g pumpkin - peeled and sliced

• 300g half-cooked pasta / raw cauliflower “rice”

• 1 yellow onion - peeled and chopped

• 5 garlic cloves - peeled and chopped

• 5 shallots - peeled and sliced

• 1 cilantro root - chopped

• 3 ginger slices

• 100ml cooking cream

• 12 prawns - peeled and deveined, reserve heads

• 3 medium squid - cleaned and sliced

• Chopped cilantro leaves

[Steps]

1. Fry prawn heads with 1/2 cup oil till fragrant.

2. Remove oil and simmer prawn heads with 400ml water for 20mins. Reserve prawn oil and prawn stock for later use.

3. In another pan, add in 1tbsp prawn oil, onions and 1tbsp garlic. Saute till fragrant.

4. Add in pasta / cauliflower, salt and pepper. Allow to cook through and set aside.

5. In a saucepan, add 2tbsp prawn oil, cilantro, garlic and shallots over medium heat. Saute till fragrant.

6. Add in pumpkin and prawn stock, let simmer till soft.

7. Using a handheld blender, blend pumpkin till smooth and season with salt and pepper.

8. Add in cream and pasta / cauliflower, and mix well. Transfer to a serving dish.

9. Cook prawns and squid and season with salt and pepper. Spoon over pumpkin.

10. Lastly, garnish with chopped cilantro leaves.
    

Adapted from: https://www.instagram.com/p/CHCiDqCJaVK/?igshid=34orfmkklx6e