We’ll start with selecting the pumpkin flowers. Wash them and pat dry.
Dredge them in a fine coating of flour to retain the moisture of the flowers when frying.
For our recipe, we’re also adding slices of pumpkin and a Vietnamese herb called rau ram, also known in English as Vietnamese coriander, Vietnamese mint, Vietnamese cilantro, Cambodian mint, hot mint, laksa leaf and praew leaf. They’re spicy and pleasingly pungent to the taste!
Next comes the batter. You can make your own tempura-style batter
with flour, ice water, egg (use only the whites for a crispier dish), salt, pepper and a pinch of yeast.
Carefully dip your vegetables into the batter.
And release them into a deep fryer until golden brown, approximately three minutes.
Leave on a napkin to drain the oil.
In the meantime, make a dipping sauce of watermelon puree and a touch of wasabi for heat. Alternatively, a dipping sauce made of fish sauce, lime, sugar, water and garlic can be used, commonly called nuoc cham
in Vietnamese. Serve hot as a delicious appetizer!
The Vietnamese version of crispy pumpkin flowers can also be stuffed with a meat filling, either minced shrimp or pork or a paste of finely ground fish with shallots and chive flowers.