Pumpkin Tempura with Corn Yuzu Hot Sauce

Serves 2-4 | 30 mins


1 pinch Salt
Extra Spicy Corn Yuzu Hot Sauce
100 ml Ice Water 
1.5 tsp Baking Powder
60 g Flour
50 g Cornstarch
1 Butternut Squash Pumpkin

Frying oil


1. Bake the pumpkin until softness at 150°C for 15 minutes.  

Once baked, slice the pumpkin into 1-finger-thick slices and let it cool dowm 5/10 mins.  

2.  In a bowl, mix water, ice, and flour to create a batter. Add water gradually until the mass thickens. Add 1 teaspoon baking powder. Add a pinch of salt to the batter.

3. Warm the frying oil to 170°C. Dip the pumpkin slices into the batter, ensuring they are well-coated. Carefully drop the battered pumpkin slices into the hot oil. Fry the pumpkin slices until your batter is crispy, about 2 minutes. Remove the pumpkin slices from the oil and place them on a tray to drain excess oil. Allow the pumpkin tempura to cool for a few minutes.

4. Serve the pumpkin tempura on a plate accompanied by other vegetables. Dip the tempura in Extra Spicy Corn Yuzu Hot Sauce, along, of course with all the other veggies.


Buy this garum