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22 May 2014,15:41 by
D.Sumithra

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THAI PUMPKIN

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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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