Pumpkin & Prawn Masak Lemak

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 70 g prawns (peeled)70g

Vegetables· 4

  • 150 g pumpkin (peeled, cubed)150g
  • 8 g red chili (sliced)8g
  • 1 lemongrass stalk (bruised)6g
  • 6 g garlic (minced)6g

Sauces· 1

  • 40 g lite coconut milk40g

Spices· 2

  • 2 g turmeric powder2g
  • pinch of salt(staple)2g

  1. Peel the pumpkin and cut into 2 cm cubes, mince the garlic, bruise the lemongrass and peel the prawns.

    Why? Small pumpkin cubes cook through fast and, once soft, break down to thicken the gravy naturally — that's how it stays silky without full-fat santan.

    Tip: Bruise the lemongrass whole so you can lift it out later while its aroma stays in the gravy.

    Next up:Bring ~150 ml water to a boil with the garlic, lemongrass, turmeric and red chili, then add the pumpkin and simmer over medium heat 6 min until soft.

  2. 6 min · hands-free

    Bring ~150 ml water to a boil with the garlic, lemongrass, turmeric and red chili, then add the pumpkin and simmer over medium heat 6 min until soft.

    Why? Softening the pumpkin in water and spices first builds the base with broth instead of lots of coconut milk — saving calories while letting the spices come through cleaner.

    Tip: Go easy on the turmeric — a little gives plenty of golden colour and aroma; too much turns bitter.

    06:00

    Next up:Mash about a third of the pumpkin against the pan, pour in the lite coconut milk and salt, and simmer gently 2 min.

  3. Mash about a third of the pumpkin against the pan, pour in the lite coconut milk and salt, and simmer gently 2 min.

    Why? The mashed pumpkin thickens the gravy on its own, so just a splash of lite coconut milk gives all the creaminess — no need for the half-can of full santan the original uses.
    Watch out: Keep the heat low once the coconut milk is in — a hard boil makes it split and turn oily.

    Next up:Add the prawns and cook 2–3 min; the moment they turn pink and curl, take the pan off the heat and serve with half a bowl of brown rice.

  4. Add the prawns and cook 2–3 min; the moment they turn pink and curl, take the pan off the heat and serve with half a bowl of brown rice.

    Why? Adding the prawns last and cooking just to done keeps them tender and tops up the dish's protein — overcooked prawns shrink and go rubbery.

    Tip: A squeeze of lime lifts both the creaminess and the pumpkin's sweetness if you like it fresher.