Thai Banana Blossom Salad, also known as “Yum Hua Plee”, is a popular dish in Thai cuisine. It is a refreshing and healthy salad made from the edible flowers of a banana plant. This salad is a perfect balance of flavors, with the tangy and slightly sweet dressing complementing the mild bitterness of the banana blossoms. It is also packed with fiber, vitamins, and antioxidants, which make it a great addition to a healthy diet.
Thai Banana Blossom Salad (Yum Hua Plee) Recipe by Chef Bee Satongun
Ingredients
for dressing
for ganishing
Instructions
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Get the banana flower ready. To avoid oxidation, clean, slice, and immerse in water with lime juice.
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To make coconut cream, squeeze 480g of coconut meat with 300ml of warm water through a muslin cloth. Set aside
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Grill the dried squid, shred it into thin strips, and set aside.
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To make salad dressing, combine coconut cream, palm sugar, sea salt, lime juice, and chilli jam together
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Remove the excess water from banana blossom, place the blossom in a mixing bowl with the prepared dressing, then add the remaining ingredients and gently combine
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The final banana blossom salad should have a sour, sweet, nutty, salty, and a bit of spice. Adjust to taste
Note
Lime juice can be used in place of green mango and/or tamarind as the souring ingredient.
User Reviews
I made Thai styled banana flower salad with tofu, chicken, fresh prawn- all taste great, but not dried squid, dried shrimp yet. Will give it a try soon
I made Thai styled banana flower salad with tofu, chicken, fresh prawn- all taste great, but not dried squid, dried shrimp yet. Will give it a try soon