Chaozhou Gong Shao Pumpkin
A traditional Chaozhou dessert featuring tender pumpkin coated in a glossy syrup and sprinkled with sesame. Perfect served hot or cold as a banquet classic.
Ingredients
5 items- pumpkin 500g
- white sugar 200g
- water 100ml
- cooking oil as needed
- toasted white sesame seeds a pinch
Nutrition
Steps （6 steps）
Peel and seed the pumpkin, cut into 3 cm cubes, rinse and drain well.
Heat oil in a wok over medium heat to 160°C. Deep-fry pumpkin cubes for 3-4 minutes until slightly golden and cooked through. Drain.
Leave about 1 tbsp oil in the wok. Add sugar and water, stir over low heat until sugar dissolves. Increase to medium heat and cook until syrup bubbles vigorously and turns pale golden, about 5-7 minutes.
Add the fried pumpkin, stir quickly to coat with syrup. Reduce heat to low and cook for 2-3 minutes until pumpkin is tender.
When the syrup thickens and coats the pumpkin, turn off the heat. Sprinkle with sesame seeds and toss to combine.
Transfer to a plate. Let cool slightly before serving. Can be enjoyed hot or cold.
Tips
Keep oil temperature moderate to avoid burning the exterior before the pumpkin is cooked; watch the syrup as it can quickly turn bitter if overcooked; use low heat at the final stage to prevent sticking.
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