Thai Vegetarian Stuffed Squash Blossoms with Squash Soup

There will be a wow factor when you serve this dish to your guests… The crispy Squash Blossoms stuffed with taro paste go so well with the Asian Vegetarian Squash soup – Here’s the link to this delicious Squash soup recipe.

Since the Squash Soup has a strong Thai flavors with the lemongrass, red curry and coconut milk, the batter of the Squash Blossoms is also made according to a Thai recipe.

For the stuffing, I have used taro paste as taro is so delicious with health benefits and the smooth paste goes really well with the crispiness of the fried Squash Blossoms.

To prepare the Squash Blossoms

You would need 12 Squash Blossoms for 4 servings.

With a pastry brush, gently remove any dirt or pollen. Blow into the flower so the petals would separate, remove the pistil from inside. Some cooks remove the green leaf like base that connects the flower to the stem with scissors, but I like to keep it for its slightly crunchy texture.

Delicately put the blossoms in a bowl of water, with your fingers, swirl them around. Carefully remove them from the water and lightly shake them, and lay them on a clean kitchen towel, and gently pat them dry with the towel. They are now ready to be stuffed.

To prepare the Taro Paste

Fresh taro can be found in most Asian supermarkets. They are usually sold already peeled and vacuum packed in the produce section.  If you can’t find taro, you could use instead Purple yam or Sweet Potato. The taro paste could be prepared a few days ahead.

This Taro Paste recipe could also be used as sweet filling for moon cakes or steamed buns.  In this case, omit the salt and add 1/2 cup sugar (or more if you prefer sweeter).

• 350 gram peeled taro
• 1/3 cup coconut milk (or a little more)
• 1/2 teaspoon salt

Instructions

1. Cut the taro into roughly 1” cubes.Steam the chopped taro in a steamer on medium high heat until fork tender, about 30 minutes.
2. Transfer the mashed taro paste to a frying pan. Add coconut milk and salt. Cook on medium low heat, stir until coconut milk is completely incorporated to the taro paste, and the paste should be smooth and thick. If it’s too thick and can’t be stirred, add a little more coconut milk a tablespoon at a time. Taste test and add more salt if necessary. (The taro paste texture should be a little thicker than mashed potato)
3. Cool to room temperature before using. Store any leftover in a closed container in the fridge for up to 1 week.
4. Once the taro paste is cool, fill each Squash Blossoms with around 2 teaspoons of taro paste, but don’t overstuff.

To prepare the batter

This is a delicious crispy Thai batter recipe that could be used for sweet or savory dishes.  For desserts (such as Fried Bananas) just add 1/4 cup sugar to the batter.

• 1/3 cup shredded coconut or coconut flakes
• 3/4 cup rice flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/2 Tbsp white sesame seeds, toasted
• 1/3 cup of water (or less)
• oil for frying

1. In a medium-sized mixing bowl, combine rice flour, toasted sesame seeds, salt, baking powder and shredded coconut. Add water and stir until well combined.
2. Heat around 1-1/2 inch of oil in a medium pot to 325 F (160 C).
3. Dip the stuffed Squash Blossoms into the batter and fry for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature below 350℉ (175℃). When done, remove the Squash Blossoms and lay on a paper towel lined plate, the coating will crisp up as it cools
4. Serve with the Asian Vegetarian Squash Soup

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