| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 15 minutes |
|
|
Ingredients
- 500 g pumpkin cut into bite sized chunks
- 200 g seasoned corn flour
- 450 ml Vegetable oil hold back 1 tbsp
- 3 small red chillies chopped
- 2 cloves of garlic sliced
- 2 chopped spring onion
- 1 tsp flaked sea salt
Instructions
- Heat 45ml oil, minus 1 tbsp in a large pot over a high heat.
- When hot, coat the pumpkin chunks in the seasoned cornflour and deep fry until the edges are slightly browned and a skewer can be easily inserted, approximately 5 minutes.
- Remove from oil onto kitchen roll to cool and drain.
- Heat 1 tbsp of oil in a wok, fry the garlic until slightly crisp then add the chilli and spring onion.
- Fry until the spring onion begins to lose its shape, add the pumpkin back in gently and toss through for 3 minutes until heated through.
- Sprinkle over the flaked sea salt, toss for another few seconds and serve immediately with spring onion to garnish.
