Zucchini flowers stuffed with prawn mousse & dill

Method

1. Combine all the mango salsa ingredients in a bowl. Add a pinch of sea salt and freshly ground black pepper, mix well and set aside.
2. Using a mortar and pestle, pound the prawns into a fine paste. Transfer the paste to a mixing bowl and add the fish sauce, garlic and half the dill, saving the remaining dill for garnishing. Season with sea salt and freshly ground black pepper. Using your hands, mix everything together for 2 minutes, or until combined well.
3. Put the egg whites in a bowl and beat well. Put the potato starch in another bowl. Carefully stuff a teaspoonful of the prawn mixture into each zucchini flower, then carefully dip each filled flower into the egg white to coat. Drain off the excess, then dust each flower with the potato starch until dry. Shake off the excess starch.
4. Fill a wok or deep-fryer one-third full of vegetable oil and heat to 180˚C, or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the zucchini flowers in three batches for 3–4 minutes, or until crisp, being careful that they don’t brown too much. Remove and drain on paper towel.
5. Arrange the zuchhini flowers on a serving platter. Garnish with the remaining dill and the violets, if using. Serve with the mango salsa and lime wedges for squeezing over.