How to make Stuffed Squash Flowers

Tempura Sauce

1 ½ cups water

2 tbsp dried bonito flakes

½ cup soy sauce

½ cup mirin

¼ cup grated white radish

1 tbsp grated ginger

Stuffed Squash Flowers

2 squares kesong putichopped

2 squares soft tofuchopped

2 garlic clovesminced

2 tbsp chopped spring onions

½ tsp salt

¼ tsp ground black pepper

1620 squash blossomscleaned, dried, and trimmed

2 eggs beaten lightly

⅓ cup all purpose flour

⅓ cup breadcrumbs

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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Stuffed Squash Flowers