Zucchini flowers stuffed with prawn mousse & dill

Zucchini flowers stuffed with prawn mousse & dill

Fleurs de courgette farcies à la mousse de crevettes et aneth

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

This recipe was inspired by a trip to the city of Dalat, in the central highlands of Vietnam, which was founded by the French in the 18th century. The French introduced many of their favourite herbs and vegetables to the region, and today asparagus, dill, parsley, thyme, rocket, rosemary, bay leaves and edible flowers can all be found growing abundantly in the fertile soils around Dalat.

Ingredients

Quantity Ingredient
350g raw prawns, peeled, deveined and roughly chopped
1 tablespoon fish sauce
1 garlic clove, finely chopped
1/2 bunch dill, picked
2 egg whites
155g potato starch, (see glossary)
12 zucchini flowers, stems intact, stamens removed
vegetable oil, for deep-frying
violet flowers, to garnish (optional)
lime wedges, to serve

Mango salsa

Quantity Ingredient
1 mango, flesh peeled and diced
1 garlic clove, crushed
2 coriander sprigs, sliced
1 tomato, diced
1/2 onion, diced
1 lime, juiced

Method

  1. Combine all the mango salsa ingredients in a bowl. Add a pinch of sea salt and freshly ground black pepper, mix well and set aside.
  2. Using a mortar and pestle, pound the prawns into a fine paste. Transfer the paste to a mixing bowl and add the fish sauce, garlic and half the dill, saving the remaining dill for garnishing. Season with sea salt and freshly ground black pepper. Using your hands, mix everything together for 2 minutes, or until combined well.
  3. Put the egg whites in a bowl and beat well. Put the potato starch in another bowl. Carefully stuff a teaspoonful of the prawn mixture into each zucchini flower, then carefully dip each filled flower into the egg white to coat. Drain off the excess, then dust each flower with the potato starch until dry. Shake off the excess starch.
  4. Fill a wok or deep-fryer one-third full of vegetable oil and heat to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the zucchini flowers in three batches for 3–4 minutes, or until crisp, being careful that they don’t brown too much. Remove and drain on paper towel.
  5. Arrange the zuchhini flowers on a serving platter. Garnish with the remaining dill and the violets, if using. Serve with the mango salsa and lime wedges for squeezing over.
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