Bông Bí Nhồi Tôm Thịt - Stuff Pumpkin Flower

By Helen Le Published: March 25, 2021

  • Prep: 45 mins
  • Cook: 15 mins
  • Ready In: 60 mins

  • Yield: 4 Servings

Pumpkin flower a popular kind of vegetable in Vietnam that is loaded with essential nutrients, great for health, especially the heart. Instead of stir-frying with garlic like most people do, let's make STUFFED PUMPKIN FLOWERS today.

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Ingredients
Instructions
  • Gently remove the pistil from within the blossom, rinse and drain.
  • Soak dried wood ear mushroom in warm water for about 10 minutes, rinse and finely chop.
  • Cut off the head (green part) of the spring onion, finely chop the white part.
  • Peel and finely chop the shallot.
  • Peel and devein and finely chop the shrimp.
  • In a big bowl, combine minced pork, shrimp, wood ear mushroom, spring onion, shallot, 1 tsp ground pepper, salt, stock power and marinate for about 10 minutes.
  • Gently use chopsticks to stuff the meat paste into the flower.
  • In a bowl, combine 100g crispy fry mix with 1 egg yolk and water and mix well.
  • Dip the stuffed flower into wet flour mix to coat and roll over a plate of dry crispy fry mix.
  • Deep-fry the flowers till golden and crispy. Drain on a paper towel to remove excess oil. Serve with some chili sauce for dipping if desired.

Stuff Pumpkin Flower – Watch how to make it on Youtube