Prawn Mousse Filled Zucchini Flower Tempura

Prawn Mousse Filled Zucchini Flower Tempura

This is very much a seasonal delicacy as it uses the zucchini flower, and unless you are growing these in a greenhouse you won’t have access to them all year. 🙂

Ingredients

200 g shelled prawn, deveined and roughly chopped
8 zucchini flowers
1/2 tsp salt
1/2 tsp sesame oil
White pepper
1/2 egg white
4 Tbsp Wasabi Mayonnaise
1 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
Tempura Batter
1 egg yolk
350 ml ice-cold water
1 1/3 cups (200 g) plain flour or potato flour (for added crispness)

Method

To make Prawn Mousse:

1. Add prawn, sesame oil, Namida® Wasabi Paste, salt and white pepper in a food processor and whiz until it forms a paste.
2. Add egg white and continue to whiz until the texture becomes gluey/sticky, around 5-8 minutes.
3. Set aside until needed.
4. Remove the stigma (centre piece) from the centre of the zucchini flowers.
5. Spoon the prawn mousse into a piping bag.
6. Gently pipe the prawn mousse into the zucchini flowers.
7. Twist petal tops to enclose filling.

Prepare the tempura batter

1. Mix the egg yolk and iced water together in a bowl, then fold in flour until combined; the batter should be a little lumpy rather than smooth.
2. Set aside.

Assemble

1. Heat oil in a deep fryer at 180 deg C (350 deg F).
2. Lightly dip the zucchini flower in the tempura and deep fry in hot oil for 3-4 minutes until the tempura is light golden and the prawn mousse is cooked through.
3. Keep warm and continue to deep fry the rest of the zucchini flowers.
4. Serve immediately with the Wasabi Mayonnaise.