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Preparation:
1.
In a large bowl, mix the lime juice with
2 cups of cold water. Put the pumpkin into
a bowl to wash, and then drain.
2. Using a mortar, grind the garlic, coriander
roots and peppercorns. Set aside.
3. In a mixing bowl, mix together multi-purpose
flour, white soya sauce, and sugar. Gradually,
add coconut milk to the mixture. Knead until
blended well.
4. Add the garlic and peppercorns mixture
into the batter. Blend until the batter
is thick enough to coat the pumpkin. If
the batter becomes too thick, add more coconut
milk.
5. Coat the pumpkin in the mixed batter.
6. Put oil in a deep-frying pan over moderate
heat. Then, deep-fry 5-6 pieces at a time
until golden and crispy.
7. Place the crispy pumpkin on absorbent
paper.
8. Serve with Ar-jad
(Cucumber Sauce) or Chinese Plum Sauce .
Note
: Pumpkin can be substituted by green papaya,
banana buds, mushroom and gourd.
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