Fuyi Kabocha Recipe

Prepare beancurd base

In a bowl combine the mashed fermented beancurd and mashed silken tofu. Stir until smooth and homogenous. Add light soy sauce, rice vinegar, caster sugar, warmed neutral oil and freshly ground black pepper. Mix thoroughly, taste and adjust seasoning — this should be savory with a mild tang. Reserve 2–3 tablespoons of this mixture for drizzling at the end and transfer the remainder to a small piping bag or squeeze bottle and refrigerate until needed.

Make cashew-mukrut pesto

In a small food processor or with a mortar and pestle pulse the roasted cashews until mostly fine (leave a few small pieces for texture). Add Thai basil leaves, shredded mukrut lime leaves, lime zest, lime juice, sea salt and neutral oil. Pulse until a coarse pesto forms. If the mix is too thick, add up to 1 teaspoon warm water to bring it together. Taste and adjust salt or lime as needed. Transfer pesto to a small bowl and set aside. Reserve a few whole cashews and small basil leaves for final garnish.

Prep kabocha

Pat the kabocha wedges dry with paper towels. Sprinkle 1/2 teaspoon of the fine sea salt evenly over the wedges and allow to sit 5 minutes; pat dry again to remove excess moisture. This helps the coating adhere and improves texture.

Make batter

In a bowl whisk together all-purpose flour, rice flour, cornstarch and the remaining 1/2 teaspoon fine sea salt. Add cold sparkling water and whisk just until combined; it should be slightly lumpy and light — do not over-mix. Let the batter rest in the refrigerator 5 minutes while you heat oil.

Prepare breadcrumb mix

In a shallow dish combine the fine breadcrumbs and optional fine cornmeal. This will give an even crunchy crust. Keep nearby for dredging.

Heat oil and fry

Heat neutral oil in a deep skillet or pot to 175°C (350°F). If you don’t have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately. Working in batches (do not overcrowd), dip each kabocha wedge into the batter to coat evenly, then transfer to the breadcrumb/cornmeal mixture and press lightly so breadcrumbs adhere. Lower the coated wedge into the hot oil and fry until golden brown and the kabocha is tender when pierced, about 3–4 minutes per side depending on thickness (total 5–7 minutes per piece). Use a slotted spoon to remove and drain on a wire rack or paper towels. Keep fried wedges warm in a low oven (90–100°C / 200°F) while you finish remaining wedges.

Plate and finish

Arrange warm fried kabocha wedges on a serving platter. Pipe or dot the fermented beancurd mixture across each wedge (use the reserved 2–3 tbsp for direct drizzling if easier). Spoon small dollops of the cashew-mukrut lime pesto alongside or lightly over the beancurd-dressed wedges. Scatter toasted cashew halves, fresh Thai basil leaves, microgreens or sliced scallions over the top. Finish with a light squeeze of lime over the platter and place lime wedges on the side. If desired, offer extra fermented beancurd paste on the side for dipping.

Serve immediately so the kabocha remains crisp. This appetizer is best enjoyed hot or warm.