Even in season, squash blossoms are ephemeral treats. Within a day they wilt and wither. When I spot some good ones at the farmers market, I cannot resist them. Never mind if I had other plans, when squash blossoms are available I will make something with them. These shrimp stuffed ones go nicely with an evening cocktail.
I have made these with a thicker batter, but prefer this lighter, virtually transparent shell. It provides a crisp skin to the blossoms without detracting from their delicate nature. The shrimp stuffing is fragrant with kaffir lime leaves and young ginger. I do not coat the zucchini with any batter at all. I accompanied these with a simple nuoc cham for dipping.
Shrimp Stuffed Squash Blossoms--Hoa bí nhồi tôm
12 ounces peeled, deveined shrimp, chopped
2 TBS minced shallots
1 TBS minced young ginger (if unavailable, use half or less of mature ginger)
1 garlic clove, minced
2-3 kaffir lime leaves, central vein removed, finely chopped
1/2 ounce cellophane (mung bean) noodles, softened in warm water, chopped
2 tsp fish sauce
1/2 tsp sugar
1/2 tsp white pepper
12 squash blossoms, with or without baby zucchini attached
1/4 cup rice flour
2 TBS cornstarch
1/2 tsp salt
oil for frying
In a food processor, pulse the shrimp mixture until well mixed.
Remove the stamen from inside the blossom, rinse and drain. Pat dry with paper towels.
Put the shrimp mixture into a pastry bag. Pipe a tablespoon or so of the mixture into the squash blossoms. If the blossoms tear, just press against the shrimp filling to hold together.
Heat oil to the depth of about 2 inches to 350ºF.
In a small bowl, add enough cold water to the rice flour, cornstarch and salt to make a thin batter. Using the zucchini as handles, dip the stuffed blossoms into the batter. Slide the battered blossoms into the hot oil and fry for about three minutes. Remove from the oil and dry on paper towels. These are best served warm with some nuoc cham for dipping.