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Salted Egg Pumpkin

Alexandra Wong
Golden pumpkin cubes coated in a light crispy crust then tossed in a luxurious salted egg yolk sauce .. this plant-based side dish is anything but boring!
Prep Time 15 mins
Cook Time 15 mins
Course Side Dish
Cuisine Asian
Servings 4


  • Wok or any pot deep enough to deepfry


  • 1/2 small pumpkin, cut into cubes
  • 2 tbsp cornflour
  • 2 salted duck eggs
  • 1 sprig curry leaves
  • oil for frying


  • Bring a pot of water to a boil, then put in salted duck eggs and boil for 10 minutes. Remove from water, scoop out egg yolks and mash until you get a smooth crumbly paste.
    Scoop out the whites from one egg and crumble it.
  • Toss the pumpkin cubes in cornflour until lightly coated.
  • Heat up oil in a pot. Once hot, put in cornflour-coated pumpkin cubes and fry for 2-3 minutes. Remove from oil and drain on paper towels.
  • Heat up 2-3 tbsp oil in a wok or pan. Add in curry leaves and mashed egg yolk. Wait for egg yolk to start foaming.
  • Now add pumpkin cubes and toss until well coated. Sprinkle crumbled egg white and serve.


  1. The egg whites will provide sufficient saltiness, so there is no need to add additional salt.
  2. For additional crunch, you can sprinkle the dish with other umami toppings such as crispy dried prawns, fried shallots, etc. 
Keyword pumpkin