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With just a few simple ingredients, you can enjoy crispy fried pumpkin with salted egg yolk, a savory dish that’s bursting with flavor and so satisfying to eat. {Gluten-Free Adaptable}

Crispy Fried Pumpkin with Salted Egg Yolk

With just a few simple ingredients, you can enjoy crispy fried pumpkin with salted egg yolk, a savory dish that’s bursting with flavor and so satisfying to eat. {Gluten-Free Adaptable}
Prep Time: 5 mins
Cook Time: 10 mins
Marinating time: 15 mins
Total Time: 30 mins
Course: Main, Side
Cuisine: Chinese
Keyword: home style
Servings: 2 to 4 servings
Author: Maggie Zhu

Ingredients

  • 1 lb (450) peeled pumpkin or winter squash , cut into 2”x1/2” (5 cm x 1 cm) sticks
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch
  • 1 cup canola oil (or vegetable oil)
  • 1 clove garlic , minced
  • 2 salted duck yolks , cooked (*Footnote 1)
  • 1 teaspoon Shaoxing wine
  • 1/2 teaspoon sugar

Instructions

  • Place the pumpkin in a deep plate. Sprinkle with the 1/2 teaspoon salt. Toss with your hands to coat the pumpkin evenly with salt. Let it rest for 15 minutes.
  • Crush the cooked yolks with a fork in a small bowl, until they are very well crumbled.
  • Drain off the liquid from the pumpkin and transfer it to a big bowl. Add the cornstarch and toss to coat completely.
  • Prepare a large plate and top it with a few layers of paper towels. Or prepare a medium-sized baking tray with a wire rack.
  • Heat the oil in a large skillet over medium-high heat until hot. Add the coated pumpkin. Cook until the bottom turns crisp, about 2 to 3 minutes. Flip the pumpkin to cook the other side, for another 2 to 3 minutes, until it turns crispy throughout and cooked through.
  • Turn off the heat. Transfer the cooked pumpkin using a spider strainer or a slotted spoon to the prepared plate (or rack) to drain the excess oil.
  • Remove the extra oil and only save 1 tablespoon of oil by either pouring the oil into a heat-proof bowl, or using a big ladle.
  • Turn the heat to medium-low. Add the garlic and fry until fragrant, 30 seconds or so.
  • Add the crumbled salted yolk. Cook and stir until it is thick and foaming but not browning, a few seconds.
  • Pour in the Shaoxing wine. Cook and stir until the liquid is mostly evaporated.
  • Add the fried pumpkin back to the pan and sprinkle the sugar over it. Stir everything together for 1 minute, or until the pumpkin pieces are evenly coated with the yolk. Transfer to a plate immediately.
  • Serve hot as a side dish or over steamed rice as a main.

Notes

  1. Depending on the type of salted duck eggs (or duck egg yolks) you purchase, they might be raw or cooked. If you use the cooked whole duck eggs, you can simply peel them and discard the egg whites. If using raw whole duck eggs, you will need to boil the eggs first (like you’d cook regular hard-boiled chicken eggs, but increase the cooking time by 1 to 2 minutes due to the size of the duck eggs). If you use packaged salted duck egg yolks (they usually come in a vacuum bag), they might be raw or cooked. If raw, you can either bake them in a 350˚F (176˚C) oven for 5 to 10 minutes, or microwave them for a few seconds to cook them through.

Nutrition

Serving: 1g, Calories: 194kcal, Carbohydrates: 18.1g, Protein: 2.7g, Fat: 13.1g, Saturated Fat: 1.8g, Cholesterol: 105mg, Sodium: 312mg, Potassium: 246mg, Fiber: 3.4g, Sugar: 4.6g, Calcium: 42mg, Iron: 2mg