Pork-Stuffed Squash Blossoms | Dok Fuktong Tod | ดอกฟักทองทอด
Stuffed with minced pork and then deep fried to golden perfection, these squash blossoms are a wonderful appetizer
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 24 squash blossoms (washed and prepared as below)
- Canola oil for frying
- 1 cup ground pork
- 1 Tablespoon garlic (minced finely)
- 1 Tablespoon shallots (minced finely)
- 2 Tablespoons oyster sauce
- 1 Tablespoon thin soy sauce
- 1 teaspoon white ground pepper
- 1/2 cup rice flour
- 1 cup water
- 1 Tablespoon baking powder
Instructions
- 1
Gently wash and dry the squash blossoms. Snap the stem off directly below the flower and then using kitchen scissors, cut the stamen/pistil out of the center of the flower and remove.
- 2
Heat canola oil in a frying pan to medium heat.
- 3
Combine all ingredients for the pork filling and mix well.
- 4
Stuff the prepared squash blossoms with a small amount (~1 teaspoon) of the pork filling.
- 5
Combine all ingredients for the batter and mix well.
- 6
Dip the stuffed squash blossoms in the batter and then gently place the stuffed-blossom in the hot oil. Let fry for ~5 minutes until the pork is cooked through and the blossom is golden and crispy.
- 7
Enjoy immediately, either alone or with some chili dipping sauce!