The banana blossom used to garnish this dish is somewhat of an acquired taste, given its sharp, astringent flavour. In this dish however, it is balanced beautifully with the creamy and tangy sauce. To prepare the banana blossom for use, discard the fibrous outer layers and use the pale, young leaves found within. If not using immediately, soak the leaves in lightly salted water or a mixture of lime juice and water, to prevent them from oxidising.
© 2014 All rights reserved. Published by Marshall Cavendish.