• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

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

  1. In a medium bowl combine ingredients (A) into a smooth batter then tip in the pumpkin. Mix well to coat the pieces.
  2. 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.
  3. Combine all sauce ingredients (B) in a bowl and stir till smooth. Leave aside.
  4. 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.
  5. 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.
  6. Dish put and serve immediately.

You may also like

Rosemary Chicken Chop
10 mins 2 People

Rosemary Chicken Chop Dinner, Lunch

Amy Beh By
Pork ribs soup
10 mins 6 People
ABALONE SALAD
05 mins 4 People

Abalone Salad Appetizer

Leave a Reply

Your email address will not be published. Required fields are marked *