Recipe Ingredient
- 400g pumpkin flesh, cut into cubes
- 1 onion, quartered
- 3 thin slices ginger, julienned
- 1 tbsp chopped bird´s eye chilli
- 50g green capsicum, diced
- 1 red chilli, cut into wedges
- 1 sprig coriander leaves
- Batter (A):
- 6 1/2 tbsp plain flour
- 2 tbsp custard powder
- 2 tbsp cornflour
- 2 tbsp rice flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 170-180ml water
- Sauce (B):
- 3 tbsp chilli sauce
- 3 tbsp tomato sauce
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
- 2 tbsp plum sauce
- 1/2 tsp salt or to taste
- 1/2 tsp sesame oil
- 1 tbsp cornflour mixed with 50ml water
Instructions
- In a medium bowl combine ingredients (A) into a smooth batter then tip in the pumpkin. Mix well to coat the pieces.
- Heat oil in a wok until hot enough. Deep-fry pumpkin until crisp and golden brown. Remove with a slotted spoon and drain on paper towels.
- Combine all sauce ingredients (B) in a bowl and stir till smooth. Leave aside.
- Heat two tablespoons oil in a clean wok and fry onion until it starts to brown around the edges. Add ginger, bird´s eye chilli and capsicum.
- Stir in the prepared sauce mixture. When sauce comes to a boil and starts to thicken, put in the fried pumpkin, stirring quickly to mix the sauce. Sprinkle with red chilli and coriander.
- Dish out and serve immediately.