Gra-bong ( Crispy Pumpkin)

This is one great appetizer!

Ingredients:
For 2 servings
250 g. (8 oz.) mature pumpkin, peeled and cut into short matchstick-size pieces
1 tbs. lime juice
1/2 cup coconut milk
150 g. (5 1/2 oz.) multi-purpose flour
2 cups vegetable oil
1/2 tbs. garlic, finely chopped
1/2 tbs. coriander root, finely chopped
1/2 tbs. whole white peppercorns
1 tsp. white soya sauce
1 tsp. sugar

Preparation:

1. In a large bowl, mix the lime juice with 2 cups of cold water. Put the pumpkin into a bowl to wash, and then drain.

2. Using a mortar, grind the garlic, coriander roots and peppercorns. Set aside.

3. In a mixing bowl, mix together multi-purpose flour, white soya sauce, and sugar. Gradually, add coconut milk to the mixture. Knead until blended well.

4. Add the garlic and peppercorns mixture into the batter. Blend until the batter is thick enough to coat the pumpkin. If the batter becomes too thick, add more coconut milk.

5. Coat the pumpkin in the mixed batter.

6. Put oil in a deep-frying pan over moderate heat. Then, deep-fry 5-6 pieces at a time until golden and crispy.

7. Place the crispy pumpkin on absorbent paper.8. Serve with Ar- jad (Cucumber Sauce) or Chinese Plum Sauce .

Note : Pumpkin can be substituted by green papaya, banana buds, mushroom and gourd.