300 g pumpkin (skin off and cut into chunks)
200 g russet potatoes (skin on and cut into chunks)
1 sprig spring onion (chopped)
3 cloves garlic (chopped finely)
4 birds eye chili (chopped finely)
1/2 tsp cumin powder
1/2 smoked paprika
1/2 tsp dried thyme
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/2 coarse black pepper
1/2 cup bread crumbs
6 tbsp sweet soy sauce
sea salt and sugar (to taste)
2 kampung eggs
2 cups cooking oil (canola oil)
Dunk potato and pumpkin ball into sweet chili dipping sauce and eat whilst still hot