Steamed Zucchini Blossoms

Ingredients

• 350 g shrimp (headless and shell removed)
• 1 Egg white
• 2 tbsp heavy cream
• 30 g pickled dried tomatoes
• 1 Spring onion
• Salt
• Pepper
• 8 zucchini blossoms
• 100 g mixed salad herbs
• 0.5 head red oak leaf lettuce
• 2 boxes shiso greens
• 0.5 lemon
• 2 tsp white wine vinegar
• 1 tsp Honey
• 4 tbsp olive oil

Instructions

1. 1.

   Pat dry the shrimp and finely chop with the egg white in a food processor until smooth. Fold in the heavy cream. Soak the dried tomatoes.

2. 2.

   Clean and finely dice the spring onion. Drain the soaked tomatoes and cut them into small cubes.

3. 3.

   Combine both mixtures with the shrimp, seasoning with salt and pepper.

4. 4.

   Carefully open each zucchini blossom and remove the stamens.

5. 5.

   Fill the blossoms with the shrimp mixture and close them.

6. 6.

   Place the blossoms in a steamer basket over boiling water, cover, and steam gently for 12 minutes.

7. 7.

   Wash and dry the salad herbs, then tear off the leaves. Clean and chop the lettuce into bite-sized pieces. Cut the shiso greens from the plant.

8. 8.

   For the dressing, squeeze half a lemon to get one tablespoon of juice. Mix the juice with vinegar, honey, salt, and pepper. Whisk in the olive oil.

9. 9.

   Toss the herbs and salad with the dressing. Remove the zucchini blossoms from the steamer and plate them together with the salad.