StewsMediumFree

Prawns in Green Pumpkin Seed Sauce (Pipián Verde)

Name: Prawns in Green Pumpkin Seed Sauce (Pipián Verde)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 Serrano chilli; 1 manojo pequeño Fresh coriander; 150 g Pumpkin seeds (pepitas); 0.5 White onion; 2 tbsp Vegetable oil; 4 sprigs Fresh epazote; 2 cloves Garlic; 400 ml Chicken or prawn stock; 600 g Fresh peeled prawns; 300 g Tomatillo (green tomato); 1 to taste Salt

50 min (20 prep + 30 cook) Medium 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 12 May 2026

Fresh prawns in green pumpkin seed sauce with tomatillo and epazote, a stew rooted in pre-Hispanic cuisine.

About this recipe

Pipián verde con camarones is a gem of updated pre-Hispanic Mexican cuisine: the green pipián sauce, made from pumpkin seeds (pepitas), tomatillos, serrano chillies, epazote and coriander, has Aztec origins and is one of Mexico's oldest moles. When combined with fresh prawns, the result is an elegant stew with layers of green, earthy flavour, the marine sweetness of the prawns contrasting with the acidity of tomatillo and the herbaceous note of epazote. It is a central Mexican dish that perfectly balances protein, vegetables and the unique flavour of pumpkin seeds.

History & Origin

Pipián is one of Mexico's oldest moles, with direct roots in pre-Columbian Nahua cooking. The Aztecs made a sauce called pipil or pipiàn from ground pumpkin seeds (Cucurbita spp.), mixed with broths, chillies and herbs to cook meats, poultry and, in coastal areas, seafood. According to 16th-century Spanish chroniclers, pipián was a staple condiment in the markets and kitchens of Anahuac (the Valley of Mexico). The green version of pipián incorporates tomatillos, green chillies and herbs such as epazote and coriander, giving it that characteristic intense jade colour. Combined with the most accessible marine ingredient of the era (prawns), this preparation transcended Aztec palace kitchens to become one of the festive stews of central Mexico, present at weddings, baptisms and celebrations to this day.

Estimated cost

£13.50

Total cost

£3.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

28g

Protein

16g

Carbohydrates

18g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the pumpkin seeds in a dry pan over medium heat, stirring constantly for 3–4 minutes until they begin to pop and are lightly golden and aromatic. Remove from the heat and leave to cool.
💡 Over-toasted pepitas turn bitter; remove them when golden and they still smell nutty.
2
Boil the tomatillos with the serrano chillies, onion and garlic in salted water for 8 minutes until tender. Reserve the cooking water. Blend the cooked tomatillos with the chillies, onion, garlic, toasted pumpkin seeds, epazote, coriander and 200 ml of the cooking water until very smooth.
💡 The tomatillo cooking water is the secret of the pipián; it has the concentrated flavour of the vegetables.
3
Heat the oil in a large saucepan over medium-high heat. Pour in the pipián sauce and fry, stirring constantly, for 5–7 minutes until it changes colour slightly and thickens. Add the remaining stock and cook over low heat for 15 minutes. Adjust salt.
💡 The pipián must be properly fried at the start; if you just heat it without frying, the flavour will be raw and astringent.
4
Add the peeled prawns to the hot pipián and cook for 3–4 minutes, just until they are pink and opaque. Do not overcook or they will become rubbery. Serve immediately with white rice or corn tortillas.
💡 Prawns cook very quickly; 3 minutes is enough. The trick is to add them at the very last moment.