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Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut Recipe

Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut Recipe
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  • Cusine



2 cups pumpkin seeds

2 tablespoons vegetable, canola, or olive oil

Kosher salt and freshly ground black pepper

2 stalks lemongrass

2 Thai chilies, finely chopped

1 tablespoon honey

1 tablespoon fish sauce

1 teaspoon freshly squeezed lime juice from 1 lime

1/2 teaspoon grated lime zest

1 clove garlic, minced

Toasted flaked coconut, for garnish

Finely minced cilantro, for garnish


Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200 degrees F oven, stirring occasionally, or use a hair dryer. Adjust oven rack to center position and preheat oven to 325 degrees F . In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total. Meanwhile, finely chop the tender bottom sections of the lemongrass stalks. In the same large bowl used for tossing the seeds, combine chopped lemongrass with Thai chilies, honey, fish sauce, lime juice, lime zest, and minced garlic. When pumpkin seeds are finished, remove from the oven and toss immediately with lemongrass mixture. Return seeds baking sheet and bake for an additional five minutes. Allow to cool, toss with flaked coconut and cilantro to taste, and serve.