Zucchini Blossoms with Ricotta, Shrimp, and Orange Dressing

Finely chop the shrimp with a knife.

Mix together the ricotta, cream cheese, and heavy cream.

Add the shrimp, olive oil, lemongrass oil, and lemon zest, then mix well.

Season with salt and pepper to taste.

Transfer the mixture to a piping bag.

Whisk everything together until emulsified.

Gently rinse the blossoms under cold water, carefully open the petals to remove the pistil or stamen, and pat dry.

Separate the zucchini from the blossoms.

Slice the zucchini into paper-thin rounds, and dress with olive oil and salt.

Carefully pipe the filling into each blossom, gently twisting the tips of the petals to seal the shape.

Dredge the blossoms in flour and dip them into the batter.

Deep-fry for 2 minutes until golden brown, then drain on paper towels.