Recipe

Scallop And Prawn Stuffed Zucchini Flowers Recipe

Add Step-by-Step Photos	Foxc / All my dishes 1 year, 9 months ago Something different Prep:15m Cook:30m Servings:6	Foxc
	exotic

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drdona

Ingredients

20 zucchini flowers

150g green prawn meat (approx 300g unpeeled)

200g scallops

1 egg white

salt and pepper

½ teaspoon finely grated lemon zest

pinch cayenne pepper

½ cup (75g) plain flour

pinch salt

½ cup (125ml) chilled water

1 cup ice cubes

vegetable oil for deep-frying

sea salt and lemon wedges to serve

Directions

Lay zucchini flowers on the kitchen bench and gently open out the flowers. If desired, remove stamen – this can be left in if you prefer but leaves less room for the filling; set aside.

Place prawn meat, scallop meat, egg white, salt and pepper, zest and cayenne in the bowl of a food processor. Pulse until ingredients are all combined but there is still some bite in the seafood; scrape mixture into a bowl.

Using a piping bag pipe prawn and scallop filling into each of the zucchini flowers (a teaspoon can be used instead). Twist petals lightly together and lay them on a baking tray; refrigerate until you are ready to eat them, or while you make the batter.

To make the batter, combine the flour, salt and water in a large bowl; stir together with chopsticks, add ice cubes and stir through the flour mixture. Don’t worry about any lumps, as they will cook to form little nuggets of crispy batter (and a great texture) when fried.

Heat oil in a large wok or saucepan.

Working in batches, dip stuffed zucchini flowers, flower end first, into the batter. Drop into the hot oil and deep-fry 2 minutes or until batter is golden brown and scallop mixture is cooked through; drain on absorbent paper in a single layer. Sprinkle with flakes of sea salt and serve immediately with wedges of lemon.

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