Ingredients
- 1,5 kg pumpkin
- 1 k shallots, chopped
- 20 g Bresc Red chilli puree
- 30 g Bresc Lemongrass puree
- 10 g Bresc Ginger puree
- 10 g Bresc Thai yellow curry
- 8 g corn starch
- 1 dl vinegar
- 2 l water
- 300 g sugar
- oil for braising
- 4 lemon leaves
- 1 lime
- salt and pepper to taste
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