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
Originally posted on November 10, 2008 @ 1:10 pm