I ate a fried pumpkin dish in a family-owned Chinese restaurant like 10 years ago and have been dreaming about it ever since. The pumpkin had a salted egg yolk coating that I couldn’t get enough of. So when I saw a package of salted egg yolks at the Asian market, I had to buy it and try to re-create the dish.
Guessipe
- 1 1/2 lbs pumpkin, peeled and thinly sliced
- 1 TBSP sugar
- 1 tsp salt
- 1 tsp pepper
- 5 TBSP corn starch
- 12 salted egg yolks
- 5 cloves garlic, minced
- 2 Thai chilies, minced
- peanut oil
Sprinkle the pumpkin with the sugar, salt, and pepper. Toss to coat evenly.
Mash the salted egg yolks and set aside.
Sprinkle the corn starch over the pumpkin and toss to coat evenly.
Shallow fry the pumpkin in peanut oil over medium heat in single layer batches. Set aside on a paper towel-lined plate.
Stir fry the garlic and Thai chili in a couple tablespoons of peanut oil over medium heat until fragrant.
Add in the salted egg yolks and cook until foam forms.
Reduce the heat to low, add in the pumpkin, and toss to coat.
