Banana Blossom Salad

Name: Banana Blossom Salad (Yam Hua Plii Sy Gung)
Cuisine: Thailand
Ingredients: 1 large banana blossom; 45 mL (3 tablespoons) vinegar, lime or lemon juice; 45 mL (3 tablespoons) vinegar, lime or lemon juice; 125 mL (½ cup/4 fl oz) coconut cream; 2 tablespoons chilli jam; 15 mL (1 tablespoon) fish sauce for light soy sauce for vegetarians); 15 mL (1 tablespoon) fish sauce for light soy sauce for vegetarians); 1 tablespoon palm sugar; 6 medium green prawns (raw shrimp), shelled and deveined (optional); 6 medium green prawns (raw shrimp), shelled and deveined (optional); 1 teaspoon lime juice; 2 tablespoons roasted peanuts, coarsely ground; 2 tablespoons fresh coriander (cilantro) leaves

Yam Hua Plii Sy Gung

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

BANANA BLOSSOMS ARE the purple buds that eventually produce a hand of bananas. They are very much like artichokes — they must be peeled and cleaned to their core and then stored in acidulated water. You may substitute chicken for the prawns, or leave them out completely.

Ingredients

1 large banana blossom
45 mL (3 tablespoons) vinegar,

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Remove the outer sheaths of the banana blossom to reveal the white heart. Quarter the heart, remove the core and stamens (future bananas) and finely slice the quarters on a bias (at a 45 degree angle). Immerse in water, acidulated with vinegar, lime or lemon juice.

In a medium pan bring the coconut cream to the boil, add the chilli jam, fish sauce and palm sugar, and stir until dissolve