The flowers of the hummingbird tree - aka Sesbania Grandiflora - can be eaten in many ways. One of our favorite recipes is the Flower Fritter, served as a snack or a side dish, accompanied by our delicious, home made sweet chili sauce. And of course: we get the flowers from our own trees!
FLOWER FRITTERS
Prep : 10 min Cook: 10-15 minutes Ready in: half an hour Makes: 4 portions
INGREDIENTS
30-35 white or red Sesbania flowers
2 cups of coconut milk
1 cup rice flour
1/4 cup sticky rice flour
1/2 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
EQUIPMENT
Bowl
Measuring cups
Wok for frying
Slotted spoon
Paper towels
PREPARATION
If you like: make your own coconut milk first.
Clean the Sesbania flowers: cut the stems of the flowers and take the stamens out
Rinse the flowers with cold water
Heat the oil in a deep wok or pot.
METHOD
Mix dry ingredients
Add coconut milk and whisk well. It looks a bit like pancake batter.
Dredge your flowers, allowing the excess batter to fall back into the bowl.
Then drop into the oil, fry until golden brown
Drain on a slotted spoon, then on paper towels
Serve the flower fritters hot with home made sweet chili sauce for dipping.
This recipe is made at the @THEFOODFORESTKITCHEN, the slowfood restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rainforest and valley!
A MEAL WITH A VIEW!