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Makes 20 pieces
Preparation and cooking time: 30 minutes


Tempura Sauce:
1 ½ cups water
2 tablespoons dried bonito flakes
½ cup soy sauce
½ cup mirin
¼ cup white radish, peeled & grated
1 tablespoon Ginger, peeled & grated

Stuffed Squash Flowers:
2 squares kesong puti, chopped
2 squares soft tofu, chopped
2 cloves garlic, minced
2 tablespoons spring onions, chopped
1/2 teaspoon salt
1 /4 teaspoon black pepper, ground
16-20 pieces squash blossoms
2 pieces whole eggs, beaten lightly
1/3 cup all purpose flour (or more)
1 /3 cup breadcrumbs (or more)

Cooking oil for frying


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

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