August 26, 2011
Shrimp Stuffed Squash Blossoms
It's Friday! The weekend's finally here. For me, that means going to the farmers market -- one of the things I look forward to all week.
Though, weekends are also lazy days at home so my family and I never get to the market as early as we would like. That means missing out on squash blossoms for these beautiful flowers always sell quickly. It seems like I've been on a hunt for squash blossoms all summer. I have already given up for the season but finally lucked out last Sunday.
Since I had to report to work in the afternoon (yeah, I'm working a little this month), I went earlier than my usual time. The market was already packed. I noticed one vendor had an unusually long line forming so nosy me had to see what the fuss was about. There on his stall was a small basket now only half-filled with squash blossoms. So I quickly went in line, wished while I waited that they'll still be some left when I get my turn. I got a dozen flowers and almost bought them all but I felt sorry for the people behind me so left the other dozen behind.
I had already planned on cooking Camaron Rebozado (Battered Shrimp) for lunch after our shopping that day. But my surprise ingredient changed my cooking plans, for the better. I remember reading Ellie's recipe for Prawn Mousse-Filled Zucchini Flower Tempura a few months back and made a mental note to make them when squash season starts. I added some scallions in there just because that's how I remembered my mother making Camaron Rebozado for me.
Shrimp Stuffed Squash Blossoms
12 squash blossoms
320 g (about 2/3 lb.) shrimp, peeled, deveined and chopped
1 scallion, white part only finely chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame seed oil, optional
1 egg white, lightly beaten
oil, for frying
1 egg yolk, beaten
350 ml ice-cold water
1. Prepare the blossoms. Swish them in a bowl of cold water, then shake them dry. Carefully snap the stamen off. Set the blossom aside.
2. Make the filling: Place shrimp, scallion, salt, pepper (and sesame oil, if using) in the food processor and pulse until it forms a paste. Add egg white and process until it comes together, about 20 seconds.
3. Spoon filling in a piping bag (I used a food storage bag with corner snipped off). Carefully pry open the flower petals and pipe about a tablespoon and a half of filling in each blossom.
4. Prepare the batter. In a bowl, combine egg yolk, water and flour. Do not over mix
5. Heat oil to 350C degrees. Holding the stems, quickly dip the blossoms in the batter and fry a few at a time for 2-4 minutes, or until it is golden brown and inside is cook through.
6. Continue frying until all are done. Serve immediately.
Notes: The batter makes plenty so we fried our other farmers market goodies as well: whole scallions, broccoli, green beans. Have fun and have a tempura party :)
These were a delicious way of enjoying squash blossoms. My sons wanted to eat more I wished I did buy all the squash blossoms. Hopefully this weekend luck is on my side again.
Check out Jun Belen's blog for the classic Camaron Rebozado recipe.
Another Filipino Squash Blossom recipe (filled with longanisa! Yum) by Marvin of Burnt Lumpia
Ellie, previously of Almost Bourdain is now Gourmand Recipes, please check her site.