1. To prepare the pumpkin, slice the top off about 3cm from the top, scoop out the seeds, wrap in aluminium foil, and cook in the Airfryer for 25 minutes at 180 °C. Remove and set aside.
2. Mix all the ingredients for the Portuguese sauce in a bowl, and set aside. Soak the shrimps in the marinade for 10 minutes.
3. Add 1 teaspoon of oil to the baking tray of the Airfryer, add the garlic and shrimps and gently fry for 2 minutes at 180 °C. Then add all the vegetable dices and fry for another 2 minutes. Pour in the sauce, cook for 3 minutes at 200 °C. Mix the corn flour with water, stir in the mixture, and cook for another 4 minutes. Remove from the Airfryer.
4. Place the pumpkin in the Airfryer, add the steamed rice into the pumpkin, pour in the sauce, and finally sprinkle the grated cheese over. Cook the pumpkin at 180 °C for 5 minutes until the cheese is melted.
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