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Deep-fried Spicy Kabocha

Jun. 16, Fri. 2017

Rika's TOKYO CUISINE

Deep-fried Spicy Kabocha

Supaishi kabocha age

  • Vegetables

Difficulty

Ingredients (Serves 2)

1/4 kabocha squash
Seasonings:
1 thumb-sized piece of ginger
1 clove of garlic
1 tbsp nam pla
powdered cinnamon

potato starch
lemon wedges

oil for deep frying

Directions

  1. 1. Place the kabocha squash on a microwave-safe dish and cover with plastic wrap, then microwave for 3 min.
  2. 2. Grate both the ginger and garlic.
  3. 3. Cut the kabocha squash into bite-sized pieces.
  4. 4. Transfer the cut kabocha squash to a bowl, then add the nam pla, grated ginger, grated garlic, and powdered cinnamon, and toss to coat.
  1. 5. Coat the kabocha squash in a thin layer of potato starch.
  2. 6. Preheat oil for deep-frying to 170°C. Fry the coated kabocha squash for 2.5 min, then raise heat to high and fry for an additional 3 min.
  3. 7. Serve garnished with lemon wedges.