I love when squash blossoms are in season. I meant to update the photos for my recipe for Bong Bi Nhoi Tom Chien (Vietnamese Shrimp-Stuffed Deep-fried Squash Blossoms) when I decided to tweak it a little bit instead.
I added minced fish to make it a little healthier, and added chopped cilantro for a bit of freshness. Otherwise, the recipe is pretty similar to what I originally made long ago, fresh squash blossoms stuffed with shrimp, lightly dusted in rice flour, and fried crispy.
Bong Bi Nhoi Ca Tom Chien (Vietnamese Fried Squash Blossoms Stuffed with Fish and Shrimp)
For about 18 appetizers, you'll need:
18 squash blossoms
About a dozen shrimp, peeled, deveined and minced
Small fillet, about 4 oz of white fish such as tilapia, sole, or catfish
A few sprigs cilantro, minced
1/2 tsp Nuoc Mam (Vietnamese Fish Sauce)
1/4 tsp salt
1/4 tsp sugar
1/4 tsp ground black pepper
1 egg, beaten
1/2 cup rice or wheat flour
Oil for deep-frying
I buy individual packets of frozen fish from Albertson's for $1 or even less from the Asian grocery store. They make great meals in a jiffy, but also for dishes such as this when I only need about 4 ounces of fish.
After peeling and deveining the shrimp, chop the shrimp and fish.
Then mash the fish and shrimp together and chop again.
Angle the knife 90 degrees and do another quick chop across the mixture.
By this time, the fish and shrimp should be pretty small minced. Fold over with your knife, and chop it once more.
That should be enough to give you a rough small mince.
Add some chopped cilantro, 1/2 tsp fish sauce, 1/4 tsp salt, 1/4 tsp sugar, and 1/4 tsp ground black pepper. Mix thoroughly and set aside in the refrigerator to firm up a bit.
Meanwhile, wash and rinse the squash blossoms. I bought a small bag of squash blossoms from the Farmers' Market - Alhambra for $1.
You'll want to remove the stamens from the center of each blossom.
Once the squash blossoms are all rinsed and stamens removed, remove the shrimp and fish mixture from the refrigerator. Prepare the oil for deep-frying. I prefer to fry on medium-high heat, but that might vary with your cooktop.
I find it easiest to use chopsticks to get the mixture deep into each blossom.
Once the squash blossoms are all stuffed, beat an egg with 1 tblsp of water in a bowl. Drop the stuffed squash blossom in the egg mixture.
Then roll it in rice flour. Shake off excess flour.
Deep-fry until the outside turns golden.
Plate and serve.
A close-up of the inside of each squash blossom.
They taste almost like a dumpling with a light, crispy outside and juicy inside.
Drizzle Sriracha chili sauce on top, but you can also eat them plain or dipped in sweetened Nuoc Mam Cham (Vietnamese Fish Dipping Sauce).
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
Sauteed Squash Blossoms
Squash Blossom Omelet
Squash Blossom and Prosciutto Pizza
Squash Blossom Quesadilla
1 year ago today,
2 years ago today,
3 years ago today, Pink Night-Blooming Cereuses, Amaryllis, and Tomatoes
4 years ago today, a homemade edible arrangement at a Memorial Day barbecue.
5 years ago today, Tacos al Pastor (Mexican Sheperd-style Tacos).
6 years ago today, the first appearance of geraniums in flowerpots.