Stuffed Pumpkin Blossoms - By Chef Subodh Upadhyay

Delight in the exquisite flavors of Stuffed Pumpkin Blossoms, a culinary masterpiece by Chef Subodh Upadhyay.

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Ingredients:

• Pumpkin Flowers - 6-8 Nos.

• Chopped Chicken - 100 gms

• Chopped Ginger - 5 gms

• Oyster Sauce - 5 gms

• Rice Wine - 1 tsp

• Sesame Oil - 1 tsp

• Spring Onion - 5 gms

• Chopped Onion - 2 gms

• Salt - To Taste         

For the Sauce:

• Dark Soy Sauce - 30 ml

• Vinegar - 5 ml

• Onion - 2 gms

• Fresh Red Chilli - 1 No.

• Sugar - 3 gms

 

Method:         

1. Prepare the Sauce:

• Mix soy sauce, vinegar, onion, chilli, and sugar.

• Let the mixture sit for 15 minutes.

• Strain the sauce and set aside. 

2. Prepare the Flowers:

• Clean and wash the pumpkin flowers.

3. Prepare the Filling:

• Combine chopped chicken, chopped ginger, oyster sauce, rice wine, sesame oil, spring onion, and chopped onion.

• Add salt to taste. 

4. Stuff and Cook:

• Stuff the flowers with the chicken mixture.

• Steam the stuffed flowers for 5-6 minutes. 

5. Serve:

• Arrange the steamed flowers on a plate.

• Pour the prepared sauce over the flowers.

 • Garnish with microgreens.

Enjoy your Stuffed Pumpkin Blossoms!

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