Crispy salted egg yolk pumpkin

Serves: 4 pax | Preparation time: 45 minutes

Ingredient

• KNIFE 100% Pure Groundnut Oil for deep frying
• 300g pumpkin - 2 tsp salt Salted Egg Yolk mixture
• 4 salted egg yolk, cooked
• 1 tbsp butter
• 1 clove garlic, minced
• 1 chilli padi
• 1 sprig curry leave
• 2 tsp Chinese cooking wine
• 2 tbsp cooking cream
• ½ tsp sugar

Wet flour mixture

• 1 tbsp KNIFE 100% Pure Groundnut Oil
• 70g self-raising flour
• 25g tapioca flour
• ½ tsp salt
• 100ml iced water

Dry flour mixture

• 70g self-raising flour
• 25g tapioca flour

 

Cooking steps:

Step 1: Prepare the ingredients.

• Pumpkin: Remove the seed, cut off the skin. Slice and then cut it diagonally into sticks. Transfer to a bowl. Add in salt and set aside for 15 mins. After that, pour some water onto the pumpkin and wash off the salt. Drain off the liquid and use a paper towel to dry it.
• Salted Egg: Cut eggs into half, remove the egg yolks and place them into a bowl. Use a fork to Crush the egg yolks thoroughly. Set aside.
• Wet flour mix: Sieve self-raising, tapioca flour and salt into a bowl. Add in 100ml iced water and 1 tbsp Knife 100% Pure Groundnut Oil. Give it a good mix.
• Dry flour mix: Sieve in self-raising flour and tapioca flour. Give it a good mix.

Step 2: Cook the dish.

• Pour Knife 100% Pure Groundnut Oil into pan until it reaches ¼ of the pan and heat it up for about 3 mins. Dip a chopstick coated with the wet flour mixture into the oil, if it sizzles, the oil is ready.
• Dip Coat the pumpkin sticks with the wet flour mixture, then coat with dry flour mixture.
• Add in the pumpkin onto the heated oil and deep-fry for 4 – 5 mins until all sides are crispy and cooked through.
• Take out the pumpkin using a sieve and place the sieve in a bowl. This allows air to pass through the sieve and it keeps the fried pumpkin crispy.
• When the fried pumpkin has cooled down, deep fried another time for about 2 mins to enhance crispiness. Cool down in a cooling rack.
• Pour the oil away, add 1 tbsp of butter in the pan.
• At low-medium heat, add in garlic, chilli padi and curry leaves, fry until fragrant.
• Add in the salted egg yolk and cook until it foams.
• Add in Chinese cooking wine, stir until the liquid is mostly evaporated.
• Add in the cooking cream and sugar, cook until it becomes slightly creamy.
• Turn off the fire, add in fried pumpkin.
• Mix evenly and plate to serve.