Lao Stuffed Zucchini Flowers | Oua Dok Mai
Introduction To Lao Sausage Stuffed Zucchini Flowers
In Lao cuisine, there's a fascination with stuffing various ingredients, from bamboo to chicken wings, lemongrass, and the quintessential Lao sausage. Among these, there's also a tradition of stuffing flowers, particularly the bignoniaceae flowers, with protein and glass noodles. These flowers are prized for their large, tubular shape, making them perfect for this type of recipe.
However, since these types of bignoniaceae flowers are only found in Laos, I've adapted this recipe using zucchini blossoms since they are edible and are an excellent alternative. These blossoms are similarly large and look beautiful when fried. Zucchini flowers are typically available at farmers' markets during the summer, so be on the lookout as summer approaches.
In this recipe, the zucchini flowers are stuffed with a filling inspired by Lao sausage, offering a burst of flavor in every bite. They are then coated in a light sticky rice tempura batter for a delightful crunch.
Ingredients And Equipment Needed
Most of the work in this recipe involves preparing the ingredients, especially the zucchini flowers. To speed up the process, mince and dice the green onion, lemongrass, cilantro, shallot, lime leaves, and galangal ahead of time. For the lemongrass, I recommend using fresh stalks: remove the tough outer layers and dice the softer bottom portion.
Another time-saving tip is to pre-mix all the dry ingredients (sugar and black pepper) and the wet ingredients (fish sauce, padaek, and oyster sauce).
I prefer using a mortar and pestle to create the curry paste for this recipe, as it thoroughly blends the ingredients and enhances their flavors. However, a food processor can be used if you don’t have a mortar and pestle.
The anatomy of a zucchini flower
Zucchini flowers can be either male or female. In the photos and videos of this recipe, I used male flowers, identifiable by the stamen inside and their stems. Female flowers, on the other hand, contain a pistil, which may have 2-3 strands inside. If pollinated, female flowers can produce zucchinis.
Step 1: Preparing The Zucchini Flowers
This is perhaps the most important step in the recipe, as it takes time and requires extra care to handle the delicate zucchini flowers. Since the flowers are narrow and you want to avoid tearing the petals, carefully remove the pistil by using one finger to break it inside and gently pulling it out. There may also be an extra bulb inside the flowers that should be removed. Additionally, remove the green outer leaves. If the stems are long, trim them to a shorter length.
If a flower accidentally tears, don't worry—it will hold together once the filling is added. Gently clean the prepped flowers by dipping them in room temperature water, then let them dry with the flower opening facing down.
Step 2: Making the Lao Sausage Filling
I used ground pork for this filling, but you can experiment with other proteins like chicken for a healthier option. Pork works particularly well because its fat blends seamlessly with the aromatic flavors, staying true to traditional Lao sausage. Use a mortar and pestle to extract the full flavor of the ingredients, or opt for a food processor for a quicker method. You can prepare the sausage filling ahead of time and refrigerate it overnight to intensify its flavors.
Step 3: Stuffing the Zucchini Flowers
Once the filling is ready, I recommend using a piping bag for easy and delicate stuffing. While a spoon can also work, it requires extra caution to avoid tearing the flowers. Another method is to form the filling into small, thick cylinders and insert them into the flowers. Be careful not to overstuff; leave some space at the top for the petals to twist closed.
Step 4: Cooking the Stuffed Zucchini Flowers
If you’re new to frying, take extra care during this step. Prepare the batter just before frying to keep the water cold. Set up your frying station with a place for the chopsticks or tongs, a spot for the cooked flowers, and an area for dredging. Holding the flower by its stem, dip it into the batter, ensuring full coverage. Let the excess batter drip off, then carefully place the flower side down into 350°F oil. Depending on their size, fry the flowers for 2-3 minutes. I fried about 4-6 flowers at a time.
Serving Suggestions
Once cool, place the flowers on paper towels. I like pairing this deep-fried dish with a light, acidic, and sweet sauce like jeow wan, a Lao sweet and sour sauce that complements deep-fried foods beautifully. The stuffed flowers also work well as a lettuce wrap.
Tips and Tricks for the Perfect Dish
Fresh Flowers: Ensure the zucchini flowers are fresh by checking their color and structure; they should not be wilted.
Filling: Start with less filling to avoid raw centers and to prevent the flowers from breaking during frying.
Frying Temperature: Maintain the oil at 350°F for even frying.
Pan: I love using a large pan with medium-high walls for frying, as it provides ample space for even cooking. Here is a great pan that works well for this type of frying.
Batter: The gluten-free batter, made from sticky rice flour and cornstarch, creates a thin coating. For a thicker coating, add more sticky rice flour.
Dip: This pairs perfectly with jeow wan (Lao sweet dip).
Storing and Reheating the Stuffed Zucchini Flowers
If you have leftovers, store them in the fridge. Reheat using an air fryer at 400°F for 4 minutes; this will make them even crispier and healthier, as excess oil will drain out. Consider making these a day or two ahead and reheating them on the day you plan to serve.
This dish is an excellent summertime appetizer for parties—bite-sized and easy to eat. Each bite will intrigue your guests about Lao cuisine. This recipe serves as a great introduction to Lao food, and you can experiment with other types of edible flowers using the same stuffing.
Other types of Stuffed Zucchini Flowers
If you’re familiar with Italian cuisine, you've likely encountered stuffed zucchini flowers filled with ricotta cheese. You can try splitting my recipe in half to create both a Lao version and an Italian version, allowing you to experience the distinct differences in flavor. Once you get the hang of preparing these flowers, the possibilities are endless.
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