Ethnic recipe: Banana blossom salad

Loved for their crunchy texture, banana blossoms are a great addition to any salad but work best when they’re the star of the show. A healthy option for a hot day, this fresh salad recipe can also be spiced up with green chilis or balachaung.

Ingredients (for 10 people)

  • 2 banana buds
  • 3 onions
  • 1 tablespoon fresh tamarind
  • 2 tablespoons peanut powder
  • 2 tablespoons roasted sesame seeds
  • 1 tablespoon fish sauce
  • 1 tablespoon oil
  • 2 teaspoons chicken seasoning powder
  • 1 lime

Instructions

  1. Peel the banana buds, save the husk and chop into four pieces.
  2. Boil water in a large pot and add the tamarind until fully dissolved. Then add the sliced banana buds.
  3. When the banana buds are soft, immerse in cold water.
  4. Next lightly squeeze the water out of the banana buds and chop them into small pieces.
  5. Chop the onions finely, next immerse in cold water for one minute, before removing and drying.
  6. In a large bowl mix together the banana buds, onions, peanuts powder, sesame seeds, fish sauce, oil and chicken seasoning powder.
  7. Add squeezed lime to taste.
  8. Serve the Banana Blossom Salad in the husk as shown.

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