Deep-Fried Zucchini Flowers Filled With Southern Rocklobster Mousseline

Makes 20 portions

Ingredients

For the Southern Rocklobster mousseline

290g roughly chopped green Southern Rocklobster meat (claw and head meat preferable)
1.5g sea salt
5g white pepper
15g white wine vinegar
75g Southern Rocklobster stock
22g tapioca flour

For the tempura batter

20g double action baking powder
100g plain/cake flour
1g fine sea salt
1 cardamom pod, husked and pulverised in a mortar and pestle
Ice water

Other ingredients

20 male pumpkin or zucchini flowers
Vegetable oil, or a mixture of quality EV olive oil and vegetable oil for deep frying.

Accompaniments

We love the flowers with our rocklobster oil mayonnaise but they are also gorgeous with a traditional tartare, basil and mint jelly with a good vinegar edge or a basil, dill and coriander mayonnaise.

Method

For the Southern Rocklobster filling

Chop the Southern Rocklobster meat on pulse then work in the other ingredients on pulse. Scrape into a container and refrigerate for at least 30 minutes before using.

For the tempura batter

Put all of the dry ingredients into a bowl and whisk together. Whilst whisking constantly, add sufficient ice water to form a medium batter.

Cover loosely with plastic wrap and leave to stand to start to work for 30 minutes. Once the batter is bubbling, sit it in a bowl of ice. Trim the stalk from the flowers, and using scissors, open them out.

Put 20g of the rocklobster filling into each flower, then carefully fold back the petals, pressing them together and twist the ends of the flower.
Gently place them on a tray, cover with plastic and refrigerate until ready to cook.

To finish

Carefully roll the flowers through the working batter, brushing away any excess against the sides of the batter bowl.
Fry until crispy and golden, drain on paper towel and serve immediately with your chosen accompaniment.

Gluten free version

For the tempura batter, substitute the flour for 50% certified pure rice flour and 50% certified pure corn flour and proceed as previously described.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009