Pumpkin Flowers Stuffed with Prawn and Dill: Bong Bi Don

Name: Pumpkin Flowers Stuffed with Prawn and Dill: Bong Bi Don
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 5 ounces green prawns, shelled and deveined; 1 bunch fresh dill, picked (about 1 1/2 tablespoons); 1 clove garlic, chopped; 1 tablespoon fish sauce; Pinch salt and freshly ground black pepper; 12 pumpkin flowers, stems intact with stamen removed; 2 egg whites, beaten; 1 cup potato starch; Vegetable oil, for deep frying; 1 lime

Getting reviews...

Level: Intermediate
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Level: Intermediate
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Ingredients

5 ounces green prawns, shelled and deveined

1 bunch fresh dill, picked (about 1 1/2 tablespoons)

1 clove garlic, chopped

1 tablespoon fish sauce

Pinch salt and freshly ground black pepper

12 pumpkin flowers, stems intact with stamen removed

2 egg whites, beaten

1 cup potato starch

Vegetable oil, for deep frying

1 lime

Directions

On a cutting board, smash the prawns then coarsely chop. Place the prawns in a mortar and pestle with 1/2 the fresh dill, garlic, salt, and pepper. Dip the base of the pestle in the fish sauce and pound the mixture until minced, dipping the pestle in the fish sauce frequently while pounding, about 2 minutes. Take a teaspoon of the mixture and carefully stuff each pumpkin flower.
Coat each flower with egg white, then dust each flower lightly with the potato starch until dry and shake the excess starch off.
In a deep heavy-bottomed saucepan or wok add the vegetable oil and bring to 350 degrees F. Fry the dusted flowers in 3 batches until the flowers are crisp, not allowing them to go brown, about 1 1/2 minutes. Transfer the fried flowers to an absorbent paper towel to drain the excess oil.
Place the stuffed flowers on a long platter and garnish with the remaining fresh dill.
Serve as a shared entree with a squeeze of lime.

Cook’s Note

Hold a wooden chopstick in the hot oil as if measuring the depth. If the oil bubbles around the chopstick, the oil is hot enough to add the stuffed pumpkin flowers.

My Private Notes

Looking for Something Else?

Quick & Easy Highly Rated Healthy Surprise Me

Stuffed Swordfish

Stuffed Crab

Stuffed Artichokes

Stuffed Clams

Stuffed Cabbage

Stuffed Peppers

Stuffed Artichokes

Pumpkin Flowers Stuffed with Prawn and Dill: Bong Bi Don

Categories: