Salt & Pepper Deep-Fried Banana Blossom with Rémoulade Sauce

Name: Salt & Pepper Deep-Fried Banana Blossom with Rémoulade Sauce
Yield: Serves 2
Cuisine: Indonesian
Ingredients: ⅛ teaspoon bicarbonate of soda (baking soda); 1 teaspoon apple cider vinegar; 110 ml (3½ fl oz/scant ½ cup) plant milk (I like oat milk); 80 g (3 oz/scant 1 cup) chickpea (gram) flour; 400 g (14 oz) tin of banana blossom, drained and rinsed; 1 tablespoon capers, chopped; 1 tablespoon cornichons, chopped; 100 g (3½ oz/scant ½ cup) plant mayonnaise; 1 shallot, chopped; salt and pepper, to taste; small handful of dill fronds, chopped; 1 teaspoon curry powder; ⅛ teaspoon baking powder; pinch of salt and pepper; olive oil, for frying; pinch of chilli (hot pepper) flakes

Preparation info

Serves
2

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

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) tin of banana blossom, drained and rinsed
80 g (3

Asia
Indonesia
Thailand
Starter
Vegan
Gluten-free
Southeast Asia

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