Step 1

Cut the tip of the squash blossom and be sure to remove the insides. Cut on one side of the blossom parallel-ways so that you can unwrap it and give it a wash.

Step 2

Crack two eggs and whisk together.

Step 3

Dip the squash blossoms into the egg wash, so that they are submerged on both sides.

Step 4

Add oil to a pan, pan fry your squash-blossom for about 2 mins on each side. Adding salt and pepper after your first flip.

Step 5

Drizzle with sriracha and green chutney and of course, garnish with finely sliced Thai chili pepper.