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PrintTHAI PUMPKIN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Slice the pumpkin, skin on, into 2-cm thick cubes and lightly score the surface in a criss-cross pattern.
- Heat the oil in a wok for deep-frying and dust the pumpkin cubes in cornflour. Slowly drop the pumpkin in the hot oil and fry until crisp. Keep aside.
- In a wok, heat oil and add the chopped garlic, sliced chillies, then saute for 15 seconds. Add the vegetable stock, soya sauce, sugar, basil and kaffir lime leaves.
- Add the fried pumpkin, then toss thoroughly. Place on a plate and serve with rice and soy-chilli dipping sauce.
INGREDIENTS
- 500 grams Pumpkin
- 500 ml Peanut Oil for deep-frying
- 100 grams Corn flour
- 6 teaspoon Garlic cloves, chopped
- 5 teaspoon Fresh red chillies, sliced
- 100 ml Vegetable stock
- 6 teaspoon Dark soya sauce
- 6 teaspoon Sugar
- 50 Basil leaves, fried
- 5 kaffir lime leaves
- Jasmine rice to serve, steamed
- Soy-chilli dipping sauce to serve
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