In Thailand, we use pumpkin blossoms that look and taste just like squash blossoms. My mother also uses young pumpkin leaves. There are several other flowers that are edible in Thailand that are not available here in the western-US and you can cook them the same way.
2 Servings,
Prep Time: , Total Time: 10 Minutes
- 1/2 teaspoon baking powder
- 1/3 cup all purpose flour
- 10 squash blossoms
Method
Wash squash blossoms gently and get rid of the excess water. Mix all purpose flour and baking soda in a large bowl. Dust the blossoms with the flour mixture lightly. The tiny amount of water left on the blossom will hold just enough flour. Pan fry the blossoms over medium heat until golden brown.
Serve hot with chili fish sauce and rice. It is best to eat them all in one meal since the left over crunchy squash blossoms do not re-heat well.
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Chili Fish Sauce
Nam Pla Prig
- 2 tablespoons fish sauce
- 1/4 lime
- 1 shallot
- 1-4 Thai chili pepper
Tips and Techniques
For a vegetarian chili fish sauce, substitute light soy sauce for fish sauce.
Method
Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some people omit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.
This sauce is like salt and pepper, appearing on most people's table. Chili fish sauce is also served with crispy fried dishes like fried fish, deep fried okra or green beans.
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