Tempura Mushroom Stuffed Zucchini Blossoms (Ming Tsai) |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
12 zucchini blossoms, ideally, baby zucchini still attached and fanned out |
2 minced shallots |
2 cups roughly chopped shiitakes |
2 cups roughly chopped cremini mushrooms |
1/2 tablespoon minced fresh thyme |
1 egg, beaten |
2 tablespoons cold butter, chopped |
1 tablespoon truffle oil |
1 cup edamame |
1/4 cup chopped chives |
salt and pepper to taste |
2 cups rice flour |
1 quart cold soda water |
canola oil to cook |
Directions:
1. In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.
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