Thai-Style Pumpkin and Shrimp Stir-fry #FishFridayFoodies

This healthy Thai-style pumpkin and shrimp stir-fry is super quick to the table, with enormous flavor. With or without the shrimp, it’s a satisfying meal. But add the shrimp. You won’t regret it.

I’d been hearing about this recipe for a while before I finally got to taste it for myself two years ago. It’s a favorite at my elder daughter’s home where both she and her husband know how to make it without consulting a recipe. I get the impression is in regular rotation, when their favorite kabocha squash is in season.

I’ve made it with red kuri squash and pumpkin, but the original recipe says that you can also substitute delicata, acorn or butternut as well. I could be wrong but I think yams would work too. The slightly sweet flesh with the savory fish sauce, fragrant garlic and spicy peppercorns make this dish very more-ish. This is truly a dish that is more than the sum of its parts.

One more thing, I like to leave the skin on squash and pumpkin. It’s my favorite part. If you are concerned that your pumpkin skin is too thick and might not be edible because it’s tough, slice off a small piece and boil it in a little water for about 5-6 minutes. If it turns tender, you don’t need to cut it off before cooking. Remove any blemishes, but otherwise, cut the pumpkin into pieces, peel and all. If it doesn’t turn tender, by all means, cut it off.

Thai-Style Pumpkin and Shrimp Stir-fry

This recipe is adapted from the original at Thai Table, an excellent source for information about Thai ingredients, travel, and, of course, recipes. If you love Thai cooking, you need to check it out. If your pumpkin is a bit larger or small than mine, don't worry. It will still turn out just fine.

Ingredients
5 cloves garlic
1 slightly overfilled teaspoon or 4g black peppercorns
2 lb 2 oz or 965g whole pumpkin (1 lb 13 oz or 825g after seeding, with peel intact)
3 tablespoons canola or other light vegetable oil
2 cups or 480ml water
5 tablespoons fish sauce
1 tablespoon sugar
8.5 oz or 240g peeled, cleaned shrimp

For garnish: chopped cilantro
Optional: crushed red pepper

To serve: Steamed rice

Method
Cut your pumpkin in quarters and remove the seeds, scraping the inside clean. If you need to remove the skin, set each quarter on its side and cut the skin off. If not, simply cut off any hard spots or blemishes.

Cut the pumpkin in bite-sized pieces and set aside.

Using a mortar and pestle, grind the peppercorns and garlic together into a smooth paste. In a small bowl, combine the fish sauce and the sugar, stirring till the sugar dissolves.

Heat your wok over a high flame. Add in the oil, closely followed by the garlic pepper paste. Cook the paste for just a minute, stirring continually, until the garlic starts browning.

Add the pumpkin to the wok, stirring to coat it with the garlic and pepper.

Pour in the water and stir again.

Cook for five minutes or until the pumpkin is tender and the water has almost all evaporated. Add in the sweetened fish sauce and stir again.

When the fish sauce has been absorbed by the squash, toss in the shrimp.

Cook minute or two more, until the shrimp are pink and cooked through. Add crushed red pepper to taste, if desired, and sprinkle on some chopped cilantro.

Serve over steamed rice.

Enjoy!

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