• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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 out and serve immediately.
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