Grabong (dine-in Only) Recipe
Freshly shredded buttercup squash fritters lightly coated in red curry paste batter, deep-fried and served with a sweet garlic tamarind dip with peanuts. (contains eggs and peanuts) Peanut-free available upon request.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fritters
Sweet Garlic Tamarind Dip
Method
Fritters Preparation
- 1
Prepare the Batter
In a large bowl, mix the shredded buttercup squash, all-purpose flour, red curry paste, eggs, salt, and black pepper until well combined.
- 2
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until hot.
- 3
Fry the Fritters
Using a spoon, drop small amounts of the batter into the hot oil. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Sweet Garlic Tamarind Dip Preparation
- 4
Make the Dip
In a small saucepan, combine tamarind paste, minced garlic, sugar, and water. Cook over medium heat until the sugar is dissolved and the mixture is slightly thickened, about 5-7 minutes.
- 5
Serve
Stir in chopped peanuts if using. Serve the fritters hot with the sweet garlic tamarind dip.
