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Salt & Pepper Deep-Fried Banana Blossom with Rémoulade Sauce
- Serves
2
- Difficulty
Easy
Published 2021
I have been cooking with banana blossoms for a while during my Retreat cheffing in places like Bali and Thailand. Accompanied by my fave rémoulade sauce, this works so well.
Ingredients
400 g 14 oz 80 g 3
Method
To make the rémoulade, fry the shallot in some olive oil in a saucepan over a medium heat for 10 minutes until soft and translucent.
Add the remainder of the rémoulade ingredients to a bowl and mix well. Once the shallots are cooled, add to the bowl and stir them into the mix.
Pat the banana blossoms dry with some paper towel (they need to be very well dried for the best results
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