Thai Pumpkin Fritters With Spicy Peanut Salad

GF, RSF, DF, PB
Serves: 4

This recipe is inspired by my travels in southeast Asia where I tried a traditional northern Thailand dish called Grabong, or Gra Bong. In essence, it's a simple tempura-style fritter made using shredded vegetables with a coconut-based batter. Here’s my version paired with a delicious Vietnamese-style salad that balances out the flavours and textures so well. 

Ingredients: 

For the Fritters
3 cups (about 300g / 10 1/2 oz) shredded butternut pumpkin 
1 cup (160g / 5 3/4 oz) rice flour
1 cup (250ml / 9 fl oz) coconut milk (made using NIULIFE Coconut Milk Powder)
1 tbsp Thai red curry paste
1 tsp granulated NIULIFE Coconut Sugar
1 tsp pink rock salt
1/2 cup (35g / 1 1/4 oz) NIULIFE Shredded Coconut, soaked in water for 1 hour 
NIULIFE Coconut Oil, for shallow frying 
Lime cheeks, to serve 

For the Rice Noodle Salad 
150g (5 1/2 oz) vermicelli rice noodles
1/4 red cabbage, thinly shredded
2 small Lebanese cucumbers, sliced into half-moons
1 red capsicum, sliced thinly
2 small spring onions (scallions), sliced thinly
1/4 bunch of mint, roughly torn 
1/4 bunch of fresh coriander, roughly torn, plus extra for garnish
1/4 cup (35g / 1 1/4 oz) peanuts, roasted, roughly chopped, plus extra for garnish

Salad Dressing 
2 tbsp NIULIFE Fish Sauce 
2 tbsp NIULIFE Coconut Syrup
2 tbsp apple cider vinegar or lime juice
2 tbsp extra virgin olive oil 
1 small garlic clove, finely minced
1 tbsp sriracha hot sauce, adjust to taste

Method:

For the fritters, place the pumpkin in a bowl of water and soak. Meanwhile, in a separate bowl mix together the rice flour, coconut milk, curry paste, coconut sugar, salt and drained shredded coconut. Strain the pumpkin and add it to the batter, stirring until well combined and all flavours are incorporated. 

Add enough oil in the base of a heavy-based pan to shallow fry, about a thumb depth. Bring it up to medium heat and once the oil is hot enough, drop 1/4 cup-amounts of the batter into the hot oil. 

Allow it to get lovely and golden brown on one side before flipping over after 2-3 minutes and getting all over crispy coverage. Cook in batches if need be and then transfer to some paper towel to absorb any excess oil prior to serving.

For the salad, prepare the vermicelli noodles as per the package instructions, set them aside and allow them to cool down. For the dressing, whisk all the ingredients together in a small bowl until well combined. 

Once the noodles are cold, place them in a large bowl and toss vegetables, spring onions and herbs through them, using your hands to distribute everything evenly. Finally, incorporate the dressing into the salad. 

Divide the salad between two bowls and top with the pumpkin fritters, crushed nuts and any remaining fresh herbs. Serve alongside some fresh lime cheeks and enjoy.