Angkeadei, tree flowers, are seen growing widely with their large white pendulous flowers in Cambodia,Thailand, Laos and other surrounding countries. The flower is that of the Sesbania grandiflora also known by other names as (sesban, agati, dok khae, katuray). The plant is a native of Hawaii.

  • 40 gms (~1½ oz) Angkadei (the flower buds)
  • 10 Shrimps with the shells, head and vein removed then minced.
  • 30 gms (1 oz) Pork Mince
  • 1 Teaspoon Salt
  • 1 Tablespoon Sesame Oil
  • 2 Tablespoons Light Soy Sauce
  • 30 gms (1 oz) Chopped Carrots
  • 4 Garlic Cloves
  • ½ Teaspoon White Pepper
  • 2 Tablespoons Flour
  • 50 ml ( 1.7 fl oz) water
  1. Blend the shrimp meat, pork, salt, sesame oil, soy sauce, carrots, garlic and pepper  ingredients together in a blender.
  2. Cut a slit in the Angkeadei, stuff with the filling and steam for 5 minutes .
  3. Mix the batter flour with the water, dip the Angkadei and fry for 2 minutes in hot oil at 180°C. (355F)
Serve With Sweet Chillie Sauce in a lettuce leaf.