Oil-Tossed Crispy Pumpkin Strips
A Zhejiang dish with a savory flavor and crispy texture.
Ingredients
Net pumpkin (peeled, deseeded, and cut into 5 cm long x 1 cm wide strips)
300 g
Egg
1
Flour
30 g
Starch
10 g
Salt
to taste
Scallion and ginger
to taste
MSG
to taste
White pepper
to taste
Five-spice powder
to taste
Instructions
1
Step 1
Wash the pumpkin, peel it, remove the seeds and pulp, and cut into strips 5 cm long and 1 cm wide. Place the strips in a bowl, add salt, MSG, and minced scallion-ginger, and marinate for about 10 minutes.
2
Step 2
Crack the egg into a bowl, add the flour, starch, salt, and MSG, and stir into a thick batter.
3
Step 3
Place a wok over the heat, add peanut oil, and bring it to 50% hot (about 150 degrees C). Dip the marinated pumpkin strips one by one into the egg batter and drop them into the oil, frying until pale yellow, then remove. When the oil reaches 70% hot (about 210 degrees C), return the pumpkin strips and fry until golden brown, then remove and drain off the oil. Leave a little oil in the wok, heat it, add minced scallion-ginger and fry until fragrant, then add the pumpkin strips and toss evenly. Sprinkle with white pepper and five-spice powder, plate, and serve.
