Shrimp-stuffed Squash Blossoms
Process 250 grams shrimp (peeled, deveined, and chopped) in a food processor until smooth. Add 1 large egg white; process to mix. Transfer to a bowl, cover, and refrigerate for 2 to 3 hours. Add ¼ cup heavy cream, ¾ teaspoon Spanish paprika, ½ teaspoon ground nutmeg, salt, and pepper to the shrimp; mix then transfer to a piping bag. Heat oil to 350ºf in a heavy-bottomed saucepan. Gently pipe shrimp mixture into 12 squash blossoms until halfway through the bud. Whisk together ¼ cup cornstarch, ¼ cup all-purpose flour, ½ teaspoon salt, ¼ cup chilled vodka, ¼ teaspoon baking powder, and ¼ cup cold water in a bowl. Add more cornstarch and flour, if needed. Dip blossoms in batter, letting excess drip off, then drop in oil. Cook in batches until golden and crisp, about 3 to 4 minutes. Drain on a paper towel-lined wire rack. Serve with sweet chili sauce, lemon wedges, or aioli. Makes about 12.