Crispy Pumpkin With Salted Egg Yolk Coating
It's creamy, buttery, and super umami! This crispy pumpkin recipe is so addicting because of the rich salted egg yolk coating. You only need 3 main ingredients: pumpkin, cornstarch, and salted egg yolk sauce.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole pumpkin (approximately 500g, peeled and sliced into rectangular pieces)
- Cornstarch (enough to coat the pumpkin)
- Oil (enough for deep-frying or shallow-frying)
- 2 tbsp oil (to cook the salted egg yolk sauce)
- 2 tbsp of salted egg yolk sauce
- 20 g Chopped scallions (for garnish)
Instructions
- 1
Peel the skin and remove the seeds of the pumpkin. Cut the pumpkin into rectangular pieces. If you prefer a different shape like cubes or half moons, feel free to do so.
- 2
Bring a pot of water to a boil and add the pumpkin slices. Boil them for 30 seconds, then remove the pumpkin and drain excess water. Do not boil for too long. Otherwise, the pumpkin will become too soft and crumble.
- 3
Coat the boiled pumpkin slices evenly with cornstarch.
- 4
Heat oil in a pan to about 160°C and deep-fry the pumpkin until golden and crispy. You can also test the oil temperature by inserting a chopstick; if bubbles form around the chopstick, the oil is ready. This method is similar to what I used in the Deep-Fried Sugared Taro recipe. If you prefer, lessen the oil and opt for a shallow frying method. Remove the fried pumpkin and drain the oil.
- 5
In the same pan, reserve 2 tablespoons of oil and add 2 tablespoons of salted egg yolk sauce. Heat the sauce over low heat until it begins to bubble.
- 6
When it starts to bubble, add the fried pumpkin slices and mix thoroughly. Transfer to a serving plate and garnish with chopped green onions.