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
vegetable oil for deep frying
pinch salt & pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.