Mini Treasure Pumpkin Pots (迷你宝藏南瓜盆)

Serving 3-4 pax
Preparation Time 30 mins
Skill Easy

2 Mini Pumpkins*
½ Carrot (Sliced)
½ pack Snow Peas
1 stalk Celery (Sliced)
1 Chinese Pork Sausage (Sliced)
200g Snapper (Sliced)
8 pcs Fresh Prawn (Deshelled)
3 cloves Garlic (Chopped)
1 tsp Ginger (Chopped)
⅓ cup Dried Lily Bulbs (soaked in warm water for 30 mins)
¼ cup Dried Wood Ear Mushrooms (soaked in warm water for 30 mins)
10 Dried Lotus Seeds (soaked in warm water for 30 mins)
2 tsp Vegetable Oil
Salt and white pepper, to taste

Sauce Mixture

2 tsp Corn Flour
200ml Chicken Stock
2 tbsp Oyster Sauce
1 tbsp Shaoxing Wine

*Available at your nearest FairPrice store

  1. Pumpkin bowl: Slice the top quarter off each pumpkin to reserve as lids. Core it and clean out all the seeds and stringy bits. Steam for 10-15 mins.
  2. Vegetable stir-fry: Heat up the vegetable oil in a non-stick pan. Stir fry the Chinese pork sausage until it changes to a deep brown colour, then set aside. Combine the ingredients for the sauce mixture to use for the stir-fry later.
  3. Use the leftover oil from stir frying the Chinese pork sausage to sauté the garlic and ginger until aromatic.
  4. Add the prawns and snapper into the pan. Continue to sauté with all the vegetables. The snapper and prawn meat should turn opaque once fully cooked.
  5. Pour the prepared sauce mixture into the pan. Stir until the mixture thickens, then add the cooked Chinese pork sausage back in. Season with salt and pepper to taste.
  6. Scoop the stir-fry into the pumpkin bowl to serve, along with its lid!





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