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How to make great Banana Flowers Thai Salad Recipe Chicken, bean sprouts
from: Dronks- 1 banana flower
- 1 tbsp lime juice
- 2 tbsp white vinegar
- 150 grams fresh carrot (juliennes)
- 100 gm steamed chicken (with skin, shredded)
- 150 gm bean sprouts
- 50 gm onion
- Handful of fresh Coriander
- Mint
- 3 tbsp sugar
- 3 tbsp water
- 3 tbsp lime juice
- 2 tbsp fish sauce
- ˝ tsp finely chopped red chillies
- Garlic.
- Peel away the thick pink leaves of the banana flower, clean and keep aside. Fill a bowl with water and add vinegar and lime juice. Cut the flower core into two and immediately submerge in lime water.
- Finely slice each half and quickly transfer it into the lime water. Due to oxidation the flower darkens and changes colour instantly. Keep it submerged in water, covering the bowl with cling foil until required.
- In a mixing bowl, bring together sprouts, carrots, chicken, mint, coriander and the banana flower (after squeezing out all the water).
- Blend together the ingredients of the dressing and pour over the mix. Toss around gently and place within the clean petals of the banana flower in a bowl for presentation.
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