Chilli and Salt Pumpkin
Sweet, salty and spicy - an irresistible combination
Ingredients
500 g pumpkin cut into bite sized chunks
200g seasoned corn flour
450 ml vegetable oil - hold back 1 tbsp
3 small red chillies chopped
2 cloves of garlic sliced
2 chopped spring onion
1 tsp flaked sea salt
Method
Heat 45ml oil, minus 1 tbsp in a large pot over a high heat.
When hot, coat the pumpkin chunks in the seasoned cornflour and deep fry until the edges are slightly browned and a skewer can be easily inserted, approximately 5 minutes.
Remove from oil onto kitchen roll to cool and drain.
Heat 1 tbsp of oil in a wok, fry the garlic until slightly crisp then add the chilli and spring onion.
Fry until the spring onion begins to lose its shape, add the pumpkin back in gently and toss through for 3 minutes until heated through.
Sprinkle over the flaked sea salt, toss for another few seconds and serve immediately with spring onion to garnish.
500 g pumpkin cut into bite sized chunks
200g seasoned corn flour
450 ml vegetable oil - hold back 1 tbsp
3 small red chillies chopped
2 cloves of garlic sliced
2 chopped spring onion
1 tsp flaked sea salt
Heat 45ml oil, minus 1 tbsp in a large pot over a high heat.
When hot, coat the pumpkin chunks in the seasoned cornflour and deep fry until the edges are slightly browned and a skewer can be easily inserted, approximately 5 minutes.
Remove from oil onto kitchen roll to cool and drain.
Heat 1 tbsp of oil in a wok, fry the garlic until slightly crisp then add the chilli and spring onion.
Fry until the spring onion begins to lose its shape, add the pumpkin back in gently and toss through for 3 minutes until heated through.
Sprinkle over the flaked sea salt, toss for another few seconds and serve immediately with spring onion to garnish.