Stone Prawns with Pumpkin Cream

Wrap the pumpkin well with salt, caraway seeds, nutmeg, brown sugar and chopped shallot in aluminum foil coated with oil and braise in a preheated oven at 200 °C for about 1 hour until soft. Take out and scrape pumpkin flesh from the shell. Season to taste with wasabi paste and refrigerate. Cut the shrimp so that they can stand upright. Place bend side down in a pan with heated olive oil and sauté together with garlic until hot but brief. Salt, remove, place on paper towels and keep warm. For the vinaigrette, cut the raw runner beans into very thin rings. Briefly scald the sprouts in boiling water and rinse with cold water. Marinate sprouts and green beans with salt, lime juice and corn oil. Arrange decoratively on plates together with the pumpkin cream. Mix the peanut oil with ginger cubes, some lime zest, soy sauce and sambal olek and drizzle on the plates. Place shrimp on top and garnish with fried wan tan leaves and fresh cilantro leaves, if desired.

Preparation Tip:

Be sure to cook shrimp or crab too short rather than too long, or they will taste dry and tough. Once shrimp appear glazed, they are properly cooked.

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