Stuffed Zucchini Flowers with Lao Sausage
Learn how to make delicious Lao stuffed zucchini flowers with step-by-step instructions and photos to guide you. The Lao sausage stuffing is a game changer.
- Prep time
- 20 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 24 zucchini blossoms
- 1 fresh bird eye chili
- 1 tbsp garlic cloves, minced
- 2 tbsp Lemongrass, minced
- ½ tsp sugar
- 1 pinch of black pepper
- 1/3 cup shallot, minced
- 1 green onion, diced
- 1 tsp lime leaves, minced
- 1 lb Ground pork
- 1 tbsp Galangal, minced
- ¼ cup cilantro, diced
- 1 tbsp oyster sauce
- 1 tsp padaek
- 1 tsp fish sauce
- 1 egg
- 1 cup cold water
- 1/2 cup sticky rice flour
- ½ cup corn starch
- ½ tsp baking soda
- Pinch of salt
Instructions
- 1
Prepare and clean the flowers. Clean and prepare the zucchini blossoms. Detailed instructions can be found in the paragraphs above the recipe.
- 2
In a mortar, add the bird eye chili, garlic cloves, and lemongrass and then smash with a pestle for a few seconds until it becomes a rough paste.
- 3
Add the shallot, green onion, lime leaves, sugar, and black pepper and smash until well mixed with the paste.
- 4
Add the ground pork, minced galangal, cilantro, oyster sauce, padaek, fish sauce, and mix well.
- 5
Spoon the filling into a piping bag and cut off the tip. With each flower, pipe about 1-2 tablespoon of the mixture into the flower and gently twist the top of the flower to close.
- 6
For the batter, in a large bowl, add the egg, cold water and whisk until light foam forms.
- 7
Add the rice flour, corn starch, baking soda, salt and mix well until smooth.
- 8
Dip each stuffed flower into the batter mixture and carefully let it drain for a few seconds before frying.
- 9
Fry the flowers for 2-3 minutes at 350F.
- 10
Remove the fried flowers and place it on paper towels.
- 11
Once cool, enjoy the stuffed flowers with a light jeow wan (sweet lime sauce).