Salted Egg Pumpkin
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!
Equipment
- Wok or any pot deep enough to deepfry
Ingredients
- 1/2 small pumpkin, cut into cubes
- 2 tbsp cornflour
- 2 salted duck eggs
- 1 sprig curry leaves
- oil for frying
Instructions
- 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.
Notes
- The egg whites will provide sufficient saltiness, so there is no need to add additional salt.
- For additional crunch, you can sprinkle the dish with other umami toppings such as crispy dried prawns, fried shallots, etc.