Exquisite Vegan Cambodian Snack: Aromatic Amok Mushroom Stuffed Squash Blossoms

Allergens

Soy (in tofu), Coconut (in coconut milk)

Ingredients

• 12 fresh squash blossoms, cleaned and petals separated from the stems
• 3 cups mushrooms (Shiitake, Oyster, or any mix), finely chopped
• 2 cups firm tofu, crumbled
• 1 cup coconut milk
• 1/2 cup green onions, thinly sliced
• 1/4 cup lemon grass, finely chopped
• 1/4 cup galangal, finely chopped
• 1 tbsp tamarind paste
• 1 tsp salt (or to taste)
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• Cooking oil for frying
• Bamboo steamer or large pot with a steaming basket

Instructions

1. In a food processor, blend together the mushrooms, tofu, green onions, lemon grass, galangal, tamarind paste, salt, sugar, black pepper, and cayenne pepper until smooth.
2. Carefully spoon the mushroom mixture into each squash blossom petal, taking care not to overfill or tear the delicate petals.
3. Place a bamboo steamer or steaming basket over boiling water in a pot, ensuring that the water does not touch the base of the steamer.
4. Arrange the filled squash blossoms in the steamer or steaming basket and cover with a lid.
5. Steam for 7 10 minutes or until the petals are slightly wilted and the stuffing is heated through.
6. In a frying pan, heat about 2 inches of cooking oil to 350°F (175°C). Fry the steamed squash blossoms in batches for 1 2 minutes or until they are golden brown and crispy.
7. Drain the fried squash blossoms on paper towels, and serve immediately.

Chef’s Insight

Use freshly picked squash blossoms for the best taste and texture.

Notes

This recipe emphasizes sensory appeal through mouthfeel, aroma, and plating presentation.