Crispy Fried Pumpkin with Salted Egg Yolk
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb peeled pumpkin or winter squash such as butternut squash (, cut into 2”x1/2” (5 cm x 1 cm) sticks)
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 1 cup canola oil ((or vegetable oil))
- 1 clove garlic (, minced)
- 2 salted duck yolks (, cooked (*Footnote 1))
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sugar
Method
- Place the pumpkin in a deep plate. Sprinkle with the 1/2 teaspoon salt. Toss with your hands to coat the pumpkin evenly with salt. Let it rest for 15 minutes.
- Crush the cooked yolks with a fork in a small bowl, until they are very well crumbled.
- Drain off the liquid from the pumpkin and transfer it to a big bowl. Add the cornstarch and toss to coat completely.
- Prepare a large plate and top it with a few layers of paper towels. Or prepare a medium-sized baking tray with a wire rack.
- Heat the oil in a large skillet over medium-high heat until hot. Add the coated pumpkin. Cook until the bottom turns crisp, about 2 to 3 minutes. Flip the pumpkin to cook the other side, for another 2 to 3 minutes, until it turns crispy throughout and cooked through.
- Turn off the heat. Transfer the cooked pumpkin using a spider strainer or a slotted spoon to the prepared plate (or rack) to drain the excess oil.
- Remove the extra oil and only save 1 tablespoon of oil by either pouring the oil into a heat-proof bowl, or using a big ladle.
- Turn the heat to medium-low. Add the garlic and fry until fragrant, 30 seconds or so.
- Add the crumbled salted yolk. Cook and stir until it is thick and foaming but not browning, a few seconds.
- Pour in the Shaoxing wine. Cook and stir until the liquid is mostly evaporated.
- Add the fried pumpkin back to the pan and sprinkle the sugar over it. Stir everything together for 1 minute, or until the pumpkin pieces are evenly coated with the yolk. Transfer to a plate immediately.
- Serve hot as a side dish or over steamed rice as a main.