Saturday, July 28, 2007
So very many squash blossoms. I've made deep-fried squash blossoms stuffed with minced shrimp. I then made deep-fried squash blossoms. Should I take my youngest uncle's suggestion and blanch them? I decided to do a quick saute instead.
Bong Bi Xao (Vietnamese Sauteed Squash Blossoms)
However many squash blossoms you wish to eat
A couple cloves of minced garlic
In a wok or saute pan, add a few drizzles of olive oil and add in the minced garlic. Stir until slightly softened and fragrant. Toss in the squash blossoms and saute until just wilted.
Serve with rice and Nuoc Mam Cham (Vietnamese Fish Dipping Sauce) for dipping.
My squash blossoms recipes:
Bong Bi Nhoi Tom Chien (Vietnamese Shrimp-Stuffed Deep-fried Squash Blossoms)
Crostinis with Arugula Pesto, Bruschetta al Pomodoro, and Squash Blossom Ricotta
Deep-fried Squash Blossoms
Deep-fried Squash Blossoms Stuffed with Basil and Cottage Cheese
Ravioli with Basil, Squash Blossoms, and Ricotta
Squash Blossom Omelet
Squash Blossom and Prosciutto Pizza
Squash Blossom Quesadilla