Pumpkin in Coconut Milk with Dried Prawns

Name: Pumpkin in Coconut Milk with Dried Prawns (Tom Gati Fak Thong)
Cuisine: Thailand
Ingredients: 100 g (½ cup/4 oz) dried prawns (shrimp) or 100 g (½ cup/4 oz) small green prawns (raw shrimp), peeled and deveined; 100 g (½ cup/4 oz) dried prawns (shrimp) or 100 g (½ cup/4 oz) small green prawns (raw shrimp), peeled and deveined; Pinch salt; ½ teaspoon kapi (shrimp paste), roasted; ½ teaspoon kapi (shrimp paste), roasted; 1 tablespoon dried prawns (shrimp), extra; 1 tablespoon dried prawns (shrimp), extra; 3 red shallots, chopped; 10 white peppercorns; 500 mL (2 cups/16 fl oz) coconut cream mixed with coconut milk; 500 mL (2 cups/16 fl oz) coconut cream mixed with coconut milk; 200 g (7 oz) pumpkin (squash), cleaned and cut into 2 cm (¾ in) thick slices; 200 g (7 oz) pumpkin (squash), cleaned and cut into 2 cm (¾ in) thick slices; Pinch palm sugar; 15 mL (1 tablespoon) fish sauce

Tom Gati Fak Thong

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS SOUP PERFECTLY counterbalances the richness of a stir fry with chilli paste or a pungent Nam Prik.

Ingredients

100 g (½ cup/4 oz) dried prawns (shrimp) or 100

Asia
Thailand
Fish course
Soup
Gluten-free
Pescatarian
South East Asia

Method

Soak the ½ cup of dried prawns in water for 20 minutes; drain.

In a mortar and pestle (or food processor), crush the salt, kapi (if using), the extra tablespoon of dried prawns, shallots and white peppercorns until fine.

In a medium pan bring the coconut cream and milk to the boil, add the paste and stir to dissolve. Add the pumpkin and the rehydrated prawns and simmer 10-15 min