Tempura Mushroom Stuffed Zucchini Blossoms (Ming Tsai) Recipe

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Tempura Mushroom Stuffed Zucchini Blossoms (Ming Tsai)
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  1. In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 171.63 Kcal (719 kJ)
Calories from fat 31.01 Kcal
% Daily Value*
Total Fat 3.45g 5%
Cholesterol 18.73mg 6%
Sodium 73.29mg 3%
Potassium 484.08mg 10%
Total Carbs 29.84g 10%
Sugars 2.47g 10%
Dietary Fiber 2.91g 12%
Protein 6.35g 13%
Vitamin C 6.9mg 12%
Iron 57mg 317%
Calcium 50.4mg 5%
Amount Per 100 g
Calories 74.11 Kcal (310 kJ)
Calories from fat 13.39 Kcal
% Daily Value*
Total Fat 1.49g 5%
Cholesterol 8.09mg 6%
Sodium 31.65mg 3%
Potassium 209.02mg 10%
Total Carbs 12.88g 10%
Sugars 1.07g 10%
Dietary Fiber 1.25g 12%
Protein 2.74g 13%
Vitamin C 3mg 12%
Iron 24.6mg 317%
Calcium 21.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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