Shrimp-stuffed Squash Blos­soms

Yummy (Philippines) - - Yummy Lessons -

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.

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