Pumpkin strudel with plum chutney, salad and tempura prawns

Ingredients for 4 servings:

• 1 package of strudel dough from the refrigerated section, including 3 sheets
• 300 g Hokkaido pumpkin(s), cut into small cubes
• 75 g floury potatoes, very finely diced
• 1 cube of ginger, approx. 2 cm edge length, diced as finely as possible
• 3 tbsp rice vinegar or regular white vinegar
• 75 g cream cheese
• 75 g Parmesan, sliced
• 50 g butter, melted
• 2 tbsp oil, neutral for frying
• 1 tbsp oil, neutral
• 150 g plums, pitted, quartered
• 2 tbsp brown sugar
• 1 tbsp, heaped honey
• 1 tsp curry
• 2 tbsp vinegar, red
• 1 onion(s), red, finely diced
• 12 shrimp(s), raw, peeled, intestines removed
• 100 g tempura flour
• 100 ml mineral water, ice-cold
• 1 egg yolk
• 100 g mixed leaf salad (rocket, lamb’s lettuce, oak leaf etc.), finely chopped
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

autumnal starter

Sauté the pumpkin, potatoes, and ginger in the oil for 5 minutes, turning frequently. Deglaze with the vinegar and reduce the heat. Season well with salt and pepper. Let cool. Then combine the mixture with half of the Parmesan and all of the cream cheese. Brush one sheet of strudel dough with the melted butter and place another sheet on top, rolling it out well with a rolling pin. Repeat with a third sheet. Place the pumpkin mixture in the lower third of the dough and roll it up like sushi, sealing the corners and trimming any excess dough. Brush the cut side of the roll, facing up, with egg yolk and set the roll aside. For the chutney, sauté the onion, add the plums, and mix. Add the sugar and honey, mix, and deglaze with the vinegar. Season with salt, pepper, and curry powder to taste. Let cool. For the salad, mix the vinegar and oil, season with salt and pepper, and add to the salad. Arrange the salad in a narrow layer around the outer edge of the plate. Place small piles of chutney in four places. For the tempura batter, mix the flour with the mineral water and egg yolk well, season with salt and pepper. Then, using a fork, dip the prawns in the batter and deep-fry them in the oil in batches for 2-4 minutes, depending on the size of the prawns. Remove the fat from the pan and place 4 prawns on each plate between the plums. Meanwhile, sprinkle the strudel roll with the remaining Parmesan cheese and drizzle with melted butter. Place in the oven at 200°C. Set the oven to 170°C and bake with fan-assisted oven for about 25 minutes. Use a bread knife to cut the strudel into 4 pieces, place one in each salad ring, and serve.