Grease a plate with oil and set it inside a steaming basket over simmering water.
Steam the pumpkin slices for 15 minutes or until tender, then cool slightly.
Mash the pumpkin in a bowl and mix with 30g flour and grated ginger.
Mould the mixture into 15 to 20 small patties using your hands.
Dredge each patty in extra flour until thoroughly coated.
Whisk 200ml lager with 100g flour into a paste and stir in ice cubes.
Heat deep-frying oil in a heavy pan to 180°C.
Dip the pumpkin patties into the cold batter once the ice has half melted.
Fry patties in batches for 2 to 3 minutes until crisp and drain on kitchen paper.
Mix chopped spring onions, chilli, and soy sauce to create a dipping sauce.
Serve warm fritters with the soy dip and sweet chilli sauce.