Scallop And Prawn Stuffed Zucchini Flowers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Something different Ingredients:
20 zucchini flowers |
150g green prawn meat (approx 300g unpeeled) |
200g scallops |
1 egg white |
salt and pepper |
1/2 teaspoon finely grated lemon zest |
pinch cayenne pepper |
1/2 cup (75g) plain flour |
pinch salt |
1/2 cup (125ml) chilled water |
1 cup ice cubes |
vegetable oil for deep-frying |
sea salt and lemon wedges to serve |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Heat oil in a large wok or saucepan.
6. 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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