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First make the tempura sauce. Bring water to a boil. Stir in bonito flakes and let steep for 5 minutes. Pour mixture through a fine strainer and into a bowl, and then return to saucepan.
Once boiling, add soy sauce, mirin, radish, and ginger. Bring to a boil. Remove from heat and let cool to room temperature before serving
Combine kesong puti, tofu, garlic, spring onions, salt and pepper.
Open up squash flower petals and pipe mixture into each flower. Set aside.
Dip each stuffed flower in eggs > flour > eggs > breadcrumbs.
Heat oil and deep fry each flower until golden brown.
Ingredients
Directions
First make the tempura sauce. Bring water to a boil. Stir in bonito flakes and let steep for 5 minutes. Pour mixture through a fine strainer and into a bowl, and then return to saucepan.
Once boiling, add soy sauce, mirin, radish, and ginger. Bring to a boil. Remove from heat and let cool to room temperature before serving
Combine kesong puti, tofu, garlic, spring onions, salt and pepper.
Open up squash flower petals and pipe mixture into each flower. Set aside.
Dip each stuffed flower in eggs > flour > eggs > breadcrumbs.
Heat oil and deep fry each flower until golden brown.
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