Zucchini Flowers Stuffed with Prawns

Ingredients
12 Large Green King Prawns, peeled & deveined
1 Chopped Garlic Clove
1/2 Small Brown Onion chopped
1 Tbspn Freshly Grated Ginger
1 Tbspn Fish Sauce
1 Tspn Brown Sugar
1 Tbspn Vegetable Oil
1/4 Tspn Salt
1/4 Tspn Pepper
10 Zucchini Flowers
1 Cup Flour
250ml Icy Sparkling water
1 Medium Zip Lock Bags (for piping mixture into each flower)
1 Litre Vegetable Oil (for frying)

Method
Rinse and pat dry the zucchini flowers and put aside. Place the prawns, garlic, onion and ginger into a food processor and blend for 10 seconds. Then add the fish sauce, sugar, oil, salt and pepper. Blend the mixture for a further 30 seconds or until combined.

Place the mixture into a piping bag or a zip lock bag. Cut approximately 1cm off the bottom corner of the bag. Gently pipe the prawn mixture into each of the zucchini flowers.

In a large mixing bowl, prepare the batter by whisking flour into cold sparkling water.

In a wok/deep pot/deep fryer, heat vegetable oil to 180 degrees Celcius. Batter the zucchini flowers in the cold batter mix and carefully place each one into the hot oil.

Please note, only fry 4 flowers at a time. Cook the flowers in oil between 6-8 minutes.

Carefully remove the zucchini flowers from the oil and place them on absorbent paper. Serve Immediately.

Serving Suggestions

The flowers go well with sour and pickled foods. Serve them with lemon, cornichons and some pickled feferonies.