Banana Blossom Salad
1 medium banana blossom
One stalk lemon grass
Spring onion leaves
½ cup Vietnamese mint leaves [blanch in boiling water or it will be too tough]
2 tbsp tamarind
2 tbsp fish sauce
1 tbsp lemon juice
1 tbsp palm or demerera sugar
8 – 10 pieces of Gyoza
Roast and then dry grind together:
4 tbsp dried prawn
Fill a bowl with water. Cut one lemon in half. Squeeze the juice of the lemons into the water and drop the lemon rinds into the water too when finished. Peel the flowers to make the banana blossom salad.
After you peel each finger of the blossom, remove the tough stamen in the centre, then drop the peeled fingers/flowers into the lemon water.
Ideally these fingers/flowers should be light yellow but as I leave them on my banana comb as long as it takes for the fruits to form completely, I have found that my blossom fingers are usually brown, but that’s all right. It’s still edible and tasty. If you are buying at the Asian grocery shop, then look out for a blossom that is firm and does not have wilted petals.
Prepare the dressing by mixing tamarind, fish sauce and sugar.
Finely slice lemon grass and spring onions.
Blanch frozen gyoza in hot water for about 1 – 2 minutes
Drain the flowers in a colander then in a large salad bowl add the flowers, the blanched Vietnamese mint, the sliced lemon grass and spring onions and then toss with the dressing.
Add the ground coconut prawn mixture and toss again and finally mix in the gyoza gently. Do not toss or mix vigorously or the gyoza will break. There is no need for salt because the dried prawns and fish sauce provide the salt this banana blossom salad needs.
Serving Suggestion: Serve with rice and bitter melon chutney