Pumpkin flowers stuffed with prawn recipe (bong bi don thit)
- Cuisine: Vietnamese
Ingredients12 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
Vegetable oil for deep frying
Pinch salt & pepper
PreparationPound 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.
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Tiny, shiny, creamy white seeds with a nut-like flavour. Used in baking on breads and rolls, and in seed and oil form in Asian cooking.