Thursday, February 13, 2014

Stuffed pumpkin flowers

Have you ever watch any cooking show (Jamie O?  Gordan R?) that teaches you to stuff stuffs in the delicate, paper-thin zucchini/pumpkin flowers and then deep fry them?  Ever wonder why so fancy?  And maybe sounding a bit pretentious?  I thought so too....

But not if you have lots of pumpkin flowers growing like weeds in my vege patch!!!

Growing zucchini/pumpkin was my goal at the community plot this year. These members of the cucurbita family LOVE sun, which was why it was something I can never achieve in my shady courtyard garden.

I harvested some gorgeous yellow pumpkin flowers today- they are the large yellow male flowers- without the baby pumpkins attached. And made stuffed pumpkin flowers for dinner. There were plenty of leftover prawn paste, so I made fried wontons as well!

Boss man and toddler gobbled everything up in 2 seconds. Thank goodness I managed a quick snap before serving.  They are not just fancy but actually tastes great!

Stuffed pumpkin flowers recipe (original version by Luke Nguyen here)

4 pumpkin flowers, stems intact with stamen removed
150g tiger prawns (shelled and deveined)
2 egg whites
1 cup potato starch (or cornflour)
1 T fish sauce
1 garlic clove, finely diced
Sprinkle of dried dill
Vegetable oil for deep frying
Pinch of salt & pepper

1. Pound prawns in mortar and pestle into fine paste. Mix in sprinkle of dried dill, fish sauce, garlic, salt and pepper.
2. Take a teaspoon of paste and stuffed gently into pumpkin flower petals.
3. Coat each flower with egg white, followed by potato starch.
4. Deep fry flowers until golden and crisp. Place on absorbent paper towel.

Yummy dipped in sauce (fish sauce + sugar + chilli + garlic + lemon)!

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