Learn . Laugh . Eat

Chilli and Salt Pumpkin

Prep: 15 minutes

Cook: 15 minutes

Sweet, salty and spicy - an irresistible combination

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.


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.

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