- 12 squash blossoms
- 320 g (about 2/3 lb.) shrimp, peeled, deveined and chopped
- 1 scallion, white part only finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sesame seed oil, optional
- 1 egg white, lightly beaten
- oil, for frying
- 1 egg yolk, beaten
- 350 ml ice-cold water
- 200g flour
- Prepare the blossoms. Swish them in a bowl of cold water, then shake them dry. Carefully snap the stamen off. Set the blossom aside.
- Make the filling: Place shrimp, scallion, salt, pepper (and sesame oil, if using) in the food processor and pulse until it forms a paste. Add egg white and process until it comes together, about 20 seconds.
- Spoon filling in a piping bag (I used a food storage bag with corner snipped off). Carefully pry open the flower petals and pipe about a tablespoon and a half of filling in each blossom.
- Prepare the batter. In a bowl, combine egg yolk, water and flour. Do not over mix
- Heat oil to 350C degrees. Holding the stems, quickly dip the blossoms in the batter and fry a few at a time for 2-4 minutes, or until it is golden brown and inside is cook through.
- Continue frying until all are done. Serve immediately.
Source:When Adobo Met Feijoada
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