Crispy on the outside and tender on the inside, the unique savory flavor of salted egg yolks blends harmoniously with the natural sweetness of pumpkin.
The sweet aroma fills the air, carrying even a hint of creaminess, as a plate of golden "little sticks" sits before you—listen closely and you can almost hear the surface sizzling. "It'll burn your mouth!" you warn yourself, yet you still reach out and pick one up. The outer layer is lightly crispy and savory, wrapping a soft, tender, and fluffy interior. And so, one after another, you repeat the mechanical motion, unable to stop, until the plate is clean, licking your lips as you walk away.
Ingredients
Main Ingredients
300 g (about 10 oz) pumpkin
Seasonings
Cornstarch, as needed
2 salted duck egg yolks
Salt and sugar, a pinch of each
For the best flavor, use salted duck egg yolks rather than chicken egg yolks.
Instructions
Instructions
Preparation
Step 1: Using your hands or a spoon, mash the cooked salted egg yolks into a powder (Image 2). Peel the pumpkin, then cut it into 1 cm (about 1/2 inch) thick strips and set aside (Image 3).
*There are both raw and cooked salted egg yolks; you can tell them apart by squeezing them with your fingers—if they crumble easily, they are cooked.
If it feels somewhat springy when pressed, it is raw and needs to be steamed in advance and then cooled, otherwise it cannot be used.
②Place the pumpkin strips in a dish, sprinkle with a little water and toss to coat, then add an appropriate amount of cornstarch and mix well to coat evenly; set aside (see Figures 4 and 5).
*Since the pumpkin has low moisture content, sprinkle a little water over the pumpkin pieces and toss to coat before adding the starch, so the starch will stick to the pumpkin.
*Coating the pumpkin with a thin layer of starch helps create a crispier surface when fried and effectively prevents the pumpkin from becoming mushy and falling apart, helping it hold its shape.
*Do not use too much starch—just enough to coat the pumpkin evenly; otherwise, the oil may become cloudy and the pumpkin strips will have a poor texture.
Deep-fry the pumpkin strips
③ Heat a generous amount of oil in a wok or deep skillet to about 70% hot (350°F/175°C). Add the starch-coated pumpkin strips (Image 6) and fry over medium heat until golden brown and crispy on the outside, about 2 minutes, then remove and drain (Image 7).
*The oil temperature must be carefully controlled—if it's too low, the starch coating on the pumpkin will fall off when added; if too high, the outside will quickly turn golden while the inside remains undercooked. The ideal temperature is when the oil is about 70% hot (around 350°F/175°C) over medium heat, ensuring the pumpkin pieces hold their shape without falling apart, turn a beautiful golden color, and cook through completely. If you're unsure about the temperature, test with one pumpkin strip—if it immediately floats to the surface with lots of bubbles, the oil is ready.
*When the pumpkin strips first go into the oil, do not stir them to prevent the starch coating from falling off; wait about 20 seconds until they are set, then stir to separate any stuck pieces.
Stir-fry the salted egg yolks.
④ Pour out the oil, leaving just a thin layer at the bottom. Reduce the heat to low, add the crushed egg yolks, and stir-fry until they become light and frothy with fine bubbles (Image 8).
*Don't use too much oil when stir-frying the salted egg yolks—just one-third of the amount you'd normally use for stir-frying; cook over low heat with warm oil, otherwise they'll burn quickly.
*When you add the salted egg yolks to the pan and stir-fry, they will produce a rich foam—this is normal. Once you smell a fragrant, toasty aroma, it's time to add the pumpkin.
Stir-fry the pumpkin until it is tender and slightly caramelized, then set aside.
⑤ Add a pinch of salt and sugar, stir to combine, then gently toss in the fried pumpkin strips until evenly coated. Serve immediately (Image 9).
*Although salted egg yolks are already salty, they're not quite enough on their own—add a pinch of salt and sugar to deepen the flavor, but just a little, as too much will overpower the dish.
*During the final stir-frying step, do not toss or stir vigorously; instead, gently lift from the bottom with a spatula a few times to evenly coat the pumpkin strips with the salted egg yolk, then remove from the pan immediately.
Cooking Notes
There are two types of pumpkin: one is long and slender, the other is short and squat. The former is sweeter and more flavorful, and its shape makes it easy to cut into strips, but it has a higher water content and tends to fall apart when fried; the latter has less water, holds up better during frying, though it is slightly less sweet and more difficult to cut into neat strips.
Elevate to the next level
If you want the dish to have a more golden color and richer flavor, you can add a small amount of custard powder. While custard powder does contain additives, it is widely used in Cantonese cuisine, and for this dish in particular, a little custard powder yields better results.