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Scallop and prawn stuffed zucchini flowers Recipe

Ingredients

How to make it

  • 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.

People Who Like This Dish 3
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  • foxc 16 years ago
    Pleasure enjoy.. !
    Was this review helpful? Yes Flag
  • nlo209 16 years ago
    I'd love to try this one. Thanks..I saved it.
    Was this review helpful? Yes Flag

The Cook

foxc Brisbane, AU

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