Zucchini flowers stuffed with prawns and served with avocado salsa

Zucchini flowers stuffed with prawns and served with avocado salsa
serves 3
10 raw prawns
10 zucchini flowers
2 tablespoons cream
1 tablespoon chopped ginger
5 basil leaves, chopped
plain flour
1 egg, beaten
milk
breadcrumbs
½ avocado, diced
½ red onion, finely chopped
¼ cucumber, cut into ½ cm cubes
1 spring onion, finely sliced
3 tablespoons olive oil
salt and pepper to taste

Peel prawns and chop five as finely as possible. Place in a bowl and mix in the cream, ginger and basil. Chop the remaining five prawns more coarsely and fold through mixture to give texture. Add salt and pepper. Spoon mixture into zucchini flowers – then dust the yellow flowers in a little flour followed by egg and breadcrumbs. Mix avocado, onion, cucumber and finely sliced spring onions, olive oil and salt and pepper to taste. Deep fry the zucchini flowers and serve with avocado salsa.

© Ashley Harvey 2006

crumb

3 cook (prawn & eggplant)