Crispy fried squash blossom stuffed with snakehead fish

Ingredients: 200 grams of squash blossoms, 200 grams of catfish (scraped), 100 grams of fried flour, 5 grams of green onions, 2 shallots, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1/2 teaspoon of pepper, cooking oil, chili sauce, 100 ml of water, 1 piping bag

Processing:

Gently remove the pistil from the squash blossom, being very gentle to avoid tearing the blossom. Rinse and drain. Put the flour in a bowl, slowly add 100ml of water, stirring as you add water until the flour thickens.

Put the catfish, shallots, green onions, seasoning powder, sugar, fish sauce, pepper into a blender and blend until the mixture is smooth. Take the fish out and put it in a piping bag.

Put the piping bag into the squash blossom and slowly pump the fish filling into the middle of the blossom. Do not pump too much or the filling will overflow when fried.

- Heat a pan of oil on the stove until the oil boils. Dip each squash blossom in the flour and then fry in the oil. Do this until all the squash blossoms are used up.

- Fry the squash blossoms until golden brown on both sides, then remove to a sieve or paper towel to drain the oil. Crispy fried squash blossoms stuffed with catfish and dipped in chili sauce. Delicious as a snack or with hot rice.

KP

Source: http://baoninhthuan.com.vn/news/144269p29c173/bong-bi-nhoi-ca-thac-lac-chien-gion.htm