INGREDIENTS
12 small courgettes with flowers attached
700g crab meat both white and dark
2 tablespoons finely chopped parsley
Ground black pepper
2 celery sticks, finely diced
2 courgettes finely diced
2 tinned anchovies
175gm ricotta cheese
For the tempura batter:
300g rice flour
1 egg
1 level teaspoon salt
700ml very cold sparkling water
Vegetable oil for frying
Fresh parsley to serve
Sweet and sour sauce to serve
Recipe continues
METHOD
To make the tempura batter, in a large bowl mix three quarters of the flour, salt and egg and then add the water a little at a time until the batter is smooth, leave to cool in the fridge for 20-25 minutes.
Wash the courgettes with the flowers attached and then very gently break the flowers off. Dry on a piece of kitchen cloth.
Mix together the crab, parsley, ricotta, pepper, celery, courgettes and finely chopped tinned anchovies. Gently fill each flower.
Deep fry in vegetable oil and serve with sweet & sour sauce, and deep fried parsley.