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    To compliment your Halloween cocktails, here’s another recipe from Emeril that fits the bill for a spooky celebration – Torched Pumpkin served with a tasty Asian dipping sauce. Fiendishly good!

    2 pounds yellow pumpkin, peeled and seeds removed, cut into 1/2-inch by 3-inch strips
    2 cups all-purpose flour
    2 cups dark beer
    1 tablespoon Emeril’s Essence, plus more for dusting, recipe below
    Vegetable oil, for frying
    For the sauce:
    1/2 cup soy sauce
    3 tablespoons rice wine vinegar
    1 to 2 tablespoons honey
    2 tablespoons sesame oil
    1/4 cup thinly sliced green onions

    In a heavy, deep saucepan, heat the oil to 360 degrees F.

    In a bowl, whisk together the flour, beer, and Essence. Dip the pumpkin strips into the batter, letting the excess drip off. Fry in the oil until golden, turning to brown evenly, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and Essence.

    For the sauce: In a small bowl, combine soy sauce, rice wine vinegar, honey, sesame oil, and green onions.

    Serve hot with the sauce.

    Essence (Emeril’s Creole Seasoning):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme

    Combine all ingredients thoroughly and store in an airtight jar or container.

    Yield: about 2/3 cup

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