# Pork-Stuffed Squash Blossoms | Dok Fuktong Tod | ดอกฟักทองทอด

Cuisine: thai · Time: 60 minutes · Servings: 6

## Ingredients

- 24  squash blossoms (washed and prepared as below)
- Canola oil for frying
- 1 cup ground pork
- 1 Tablespoon garlic (minced finely)
- 1 Tablespoon shallots (minced finely)
- 2 Tablespoons oyster sauce
- 1 Tablespoon thin soy sauce
- 1 teaspoon white ground pepper
- 1/2 cup rice flour
- 1 cup water
- 1 Tablespoon baking powder

## Steps

1. Gently wash and dry the squash blossoms.  Snap the stem off directly below the flower and then using kitchen scissors, cut the stamen/pistil out of the center of the flower and remove.
2. Heat canola oil in a frying pan to medium heat.
3. Combine all ingredients for the pork filling and mix well.
4. Stuff the prepared squash blossoms with a small amount (~1 teaspoon) of the pork filling.
5. Combine all ingredients for the batter and mix well.
6. Dip the stuffed squash blossoms in the batter and then gently place the stuffed-blossom in the hot oil.  Let fry for ~5 minutes until the pork is cooked through and the blossom is golden and crispy.
7. Enjoy immediately, either alone or with some chili dipping sauce!

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Source: rachelcooksthai — https://rachelcooksthai.com/pork-stuffed-squash-blossoms/
Page: https://findfood.fun/vi/recipes/6210
Language: en (requested translation unavailable)