Combine the egg whites with the following ingredients: ½ tablespoon wasabi powder, ¼ tablespoon sugar, ¼ tablespoon soy sauce, ½ teaspoon cayenne, and salt. Add the pumpkin seeds and toss well, then drain off any excess liquid.
Spread onto a parchment paper-lined baking sheet and bake for 10-12 minutes, or until the seeds begin to turn golden. Remove from the oven, and let cool.
In a Tupperware container, combine the seeds with the remaining wasabi, sugar, and soy sauce. Cover and shake well to mix. The seeds should be covered by the powder mixture. Add more wasabi, sugar, and soy, to taste.**
*Note: If you're using a fresh pumpkin, follow these steps to extract the seeds:
Using a serrated knife, cut the pumpkin in half. Use an ice cream scooper (or large spoon) to scoop out seeds and string, etc., and place in a strainer.
Put the mess of seeds and "pumpkin guts" into a bowl of water. Using your hands, try to separate the seeds from the other disposable material. Generally, you can pinch the seeds right where they are attached to the orange pulp of the pumpkin and the seeds will fall off. Once you've done this, the seeds should float, which makes them easier to separate. Lay out the seeds on parchment paper to dry for 1 day.
**Note: If the seeds seem too wet, add wasabi powder and/or sugar to soak up excess soy sauce. If the wasabi and sugar are not sticking to the seeds, it means that the seeds are too dry — try adding ¼ teaspoon of soy sauce at a time until you reach desired consistency.
Click here to see more recipes from Createliveblog.com.
No comments:
Post a Comment