450g peeled pumpkin, cut into julienne

3 spring onions very finely chopped

30g sugar

5g salt

1 birds eye chilli chopped

approx. 65g flour

10g cornflour

handful chopped mint

oil to fry

For the dipping sauce

50ml soy

30ml rice vinegar

1 birds eye chilli, finely chopped

1 tsp sesame seeds

serve with chopped coriander, lime and spring onions


1. Put the pumpkin, salt and sugar in a bowl and leave for 15 minutes

2. Add the chilli etc, then the flours (you may not need it all, it depends how much moisture comes out) until you get a nice batter

3. Heat some oil in a pan, fry for 3 minutes each side

4. Sauce – mix it all together

5. Serve with the other bits