Pumpkin flowers stuffed with prawn recipe (bong bi don thit)

Created by Luke Nguyen

5 comments

Enlarge text

Rating:

5/ 5 stars 5 Votes

Cuisine: Vietnamese

Ingredients

12 pumpkin flowers, stems intact with stamen removed
150 g green prawns, shelled & deveined
1 bunch dill, picked (20 g)
2 egg whites
1 cup potato starch
1 tablespoon fish sauce
1 garlic clove, finely diced
1 lime
Vegetable oil for deep frying
Pinch salt & pepper

View conversion table

Preparation

Pound the prawns in a mortar and pestle into a fine paste. Add half the dill, fish sauce, garlic, salt and pepper. Knead well for 2 minutes.

Take a teaspoon of paste and carefully stuff each pumpkin flower.

Coat each flower with egg white then dust each flower with potato starch until dry and shake the excess starch off.

In a deep saucepan or wok add the oil and bring to 180 degrees celcius. Fry the flowers in 3 batches until crisp, not allowing them to go brown and place on absorbent paper towel.

Place the flowers on a long platter and garnish with the remaining fresh dill.

Serve as a shared entree with a squeeze of lime.

If you enjoyed this Pumpkin flowers stuffed with prawn recipe (bong bi don thit) then browse more Vietnamese recipes, appetiser recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

Vietnamese Restaurants

Displaying 10 of 276 Vietnamese Restaurants.

	Restaurant	Book Online	Suburb
1.	Le Bich		Balmain
2.	Thy Thy 1		Richmond
3.	Kinh Do		Macquarie
4.	Pho Phu Quoc		Dickson
5.	Tu Do		O'Connor
6.	Phi Yen		Northbridge
7.	Viet Hoa		Perth
8.	New Saigon Vietnamese		Adelaide
9.	Vietnam Restaurant		Pennington
10.	Green Papaya		East Brisbane

View all Vietnamese restaurants | Start a new search

Comments (5)

17 Aug 2011 10:19 AEST

Jadranka

Sarajevo

Not only with prawns!!

The same great meal you can have if you stuff the flowers with mixture of (fresh or feta cheese) + 1 egg + (finely chopped spinach, or without it) + seasonings :):) . Instead of starch, you can use the bread crumble. I'm going to try freeze the stuffed (and not fried) flowers - to see how would they taste ...

Agree(0 people agree)