Chaozhou Sugar-crusted Pumpkin
Crispy golden pumpkin strips coated in delicate sugar frost, this traditional Chaozhou dessert is sweet yet not cloying, perfect for tea time.
Ingredients
5 items- Pumpkin 500g
- Granulated sugar 150g
- Water 50ml
- Cooking oil 500ml
- Chopped green onions to taste
Nutrition
Steps （8 steps）
Peel the pumpkin and cut into uniform strips, about 1 cm wide and 5 cm long. Pat dry with paper towel to prevent oil splatter.
Heat oil in a wok over medium heat to 160°C (bubbles form when chopsticks are inserted). Add pumpkin strips and fry over medium heat until lightly set, about 2 minutes.
Increase heat to high, re-fry the pumpkin until golden and crispy, about 1 minute. Remove and drain well.
In a clean pan, add sugar and water. Heat over low heat, stirring gently until sugar dissolves completely.
Increase to medium heat, boil the syrup until large bubbles turn to fine bubbles, thick and stringy when lifted, about 110-115°C.
Turn off heat. Immediately add fried pumpkin strips and toss quickly to coat evenly with syrup.
Continue tossing as the syrup cools and turns white and crystallizes. Keep tossing until all strips are coated with dry sugar sand.
Sprinkle with chopped green onions (optional), toss well, and plate. Let cool for a crispier coating.
Tips
The key to success is controlling the syrup temperature: avoid stirring too much after sugar dissolves to prevent early crystallization. Double-frying the pumpkin ensures a crispy exterior.
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