金瓜芋香奶油蝦煲
材料：
大蝦 8隻（剪須腳，去腸泥）南瓜泥 150克淡奶 1罐水 200毫升南瓜 100克（切小塊）芋頭 200克（切小塊）牛油 50克咖哩葉 4支指天椒 2-3條（切圈）
調味料：鹽 1/2茶匙糖 2湯匙
做法：
1. 以中火燒熱平底鍋，加入牛油和咖哩葉，炒至香。加入南瓜和芋頭，炒大約一分鐘，加入清水，然後加蓋煮至南瓜和芋頭變軟。
2. 加入指天椒、淡奶、南瓜泥和調味料，煮至滾後即可加入蝦，把蝦煮至熟即可。將煮好的蝦倒入瓦煲里，配與白飯一起食用。
Golden Pumpkin and Yam Butter Prawns in Claypot
Ingredients:
8 large prawns,
trimmed and deveined150 g
pumpkin puree1 can evaporated milk200 ml
water100 g pumpkin, cubed200 g yam, cubed50 g butter4 sprigs curry leaves2-3 bird's eye chilli, choppedSeasoning:1/2 tsp salt2 tbsp sugar
Method:1. Heat the pan over medium heat, add butter and curry leave. Saute till fragrant. Add pumpkin and yam, stir fry for about 1 minute. Add water and put on the lid, cook till the pumpkin and yam are soften.2. Add bird's eye chilli, evaporated milk, pumpkin puree and seasoning, ping to a boil. Add prawns and cook till just done. Transfer the prawns to a claypot. Serve hot with white rice.
