Pumpkin With Salted Egg Yolk 咸蛋炸金瓜
Crispy fried pumpkin coated in creamy salted egg yolk sauce — simple, savoury, and full of umami flavour. A quick and easy Chinese-style comfort dish made with just two main ingredients.
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Servings: 4 people
Ingredients
Ingredients:
- 300 grams pumpkin, with skin
- 2 salted egg yolk
- ½ cup cornstarch
- ¼ tsp salt
- 1 stalk curry leaves
- 1 tbsp chopped garlic
- 1 tbsp chinese cooking wine
Have ready all ingredients needed.
First remove the seeds and skin of the pumpkin. Then cut the pumpkin into long rectangle pieces and transfer to a mixing bowl.
Add some salt to the pumpkin, mix well and leave to season for about 15 minutes. The salt gives the pumpkin a base flavour because it is not salty at all.
Then clean salted eggs. Remove the dark clay and ash covering the salted eggs and clean with running water. Then separate the egg yolk from the whites. Steam the salted egg yolks for 15 minutes. Remove from steamer and mash the cooked salted egg yolk with a fork till fine.
Also chop some garlic and dice some spring onion for garnishing.
Start by putting cornstarch onto the cut pumpkin. Coat the pumpkin with the cornstarch.
Heat oil in wok or pan using medium heat. When bubbles appear around a bamboo chopstick, the oil is ready. Place the coated pumpkin in a single layer into the wok. Do not overcrowd the wok. Let pumpkin fry in the oil (medium heat) for 1 minute before stirring. Then fry for another 3-4 minutes till all sides are crispy and are cooked through. Remove the fried pumpkin from wok.
Hest some oil in the wok and then add the minced garlic. Saute the garlic till fragrant. Then add in the mashed salted egg yolks. Stir fry till the salted egg yolks start to melt and is bubbling. Add a dash of cooking wine.
Add in the fried pumpkin. Stir fry and toss till all the fried pumpkin are evenly coated with the egg yolk. Sprinkle a little sugar, toss to mix well. Off heat, and garnish with some chopped spring onions. Dish up onto serving plate.
This dish can be eaten on its own as a snack or compliment with rice. So Enjoy!
Instructions
Prepare Ingredients:
Cooking Pumpkin With Salted Egg Yolk:
Enjoy!
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Recipe Video
Notes
- Choose the right pumpkin. Use firm, starchy pumpkin like local pumpkin (labu tuning) or Japanese Kabocha. Avoid overripe and watery varieties as they will turn mushy when fried.
- Cook the pumpkin properly. Slice pumpkin evenly for even cooking. Fry the pumpkin slices until crispy golden brown. This gives better texture and helps the salted egg yolk sauce stick.
- Use salted duck egg yolks. Mash or blend the yolks after steaming to make a smooth sauce. Fry the mashed yolks in oil until they bubbles and become foamy for a richer flavour.
- Fry aromatics (chopped garlic) in oil first to release aroma before adding mashed salted egg yolks.
- Control the heat while frying. Cook over low to medium heat when adding mashed egg yolks. This helps them melt and become creamy instead of burning. Be sure to stir constantly when cooking the egg yolk sauce.
- Balance the seasoning. Salted egg yolk is already salty so be careful not to over salt. Add a little sugar to balance the flavour.
- Toss pumpkin quickly in the egg yolk sauce. Once the yolk sauce is ready, toss the fried pumpkin in quickly and gently to coat evenly. Serve immediately to keep the pumpkin crispy.
NUTRITION
Calories: 168kcal · Carbohydrates: 25g · Protein: 5g · Fat: 5g · Saturated Fat: 1g · Polyunsaturated Fat: 0.5g · Monounsaturated Fat: 2g · Cholesterol: 309mg · Sodium: 201mg · Potassium: 351mg · Fiber: 2g · Sugar: 2g · Vitamin A: 8227IU · Vitamin C: 26mg · Calcium: 65mg · Iron: 2mg