Tempura zucchini flowers with prawn mousse

Try Club Chef de Partie Aaron Young’s tempura zucchini flowers, stuffed with prawn mousse and served on a beurre blanc.

yellow zucchini flowers against a white background

 

Tempura zucchini flowers with prawn mousse (serves 4)

Cooks in: 1 hour 

Ingredients

  • 12 zucchini flowers
  • 200g tiger prawn tails
  • 1 egg yolk
  • 100ml double cream
  • Pinch of salt and white pepper

Method

  1. Place tiger prawn tails, egg yolk, cream, salt and white pepper in a food processor and pulse until a rough puree. Some texture is nice in a prawn mousse
  2. Put the mousse into a piping bag and carefully fill the flower cavity of your zucchini flowers. Pipe enough to fill, being careful not to over fill and tear the petals apart. Less may be more! 
  3. Roll the filled zucchini flowers in some corn starch/gluten-free flour. Place the flowers into the batter then gently place into a deep fryer (around 170-180 degrees). Allow to cook for 2-3 minutes. Flowers will rise and float when cooked. 
  4. Drain on paper towel and serve on a pool of buerre blanc. Serve with flat leaf parsley leaves, coriander and/or Mizuna leaves to add some flavour and colour to your dish. 

Gluten-free tempura batter 

Ingredients

  • 1/2 cup gluten-free self-raising flour
  • 1/2 cup corn starch
  • Tiny pinch of salt
  • 1 tbsp sesame seeds
  • Approx. 400-500ml cold soda water (enough to make a smooth batter)

Method

  1.  Sift dry ingredients into a large bowl and whisk in the soda water.
  2. Allow to rest for 10 minutes so the flour absorbs the liquid. You may need to adjust with more soda water to get a true indication of the batter’s consistency.

Citrus soy beurre blanc 

Ingredients

  • 1 tbsp fresh lemon juice
  • 1 tsp fine grated lemon zest
  • 2 tbsp soy sauce
  • 200g diced (1cm cubes) unsalted butter 

Method

  1. In a small saucepan gently heat the citrus and the soy. Never let it come to a boil.
  2. When warm, keeping over the heat, stir in a small amount of the diced butter, stirring continuously. Slowly continue to add cubes of butter as they melt until all added and melted, remembering to stir continuously.
  3. Remove from the heat but do not let the butter sauce go cold. Leave the sauce at room temperature.

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