Thai Banana Blossom Salad (Yum Hua Plee) Recipe by Chef Bee Satongun
Ingredients
- 50 grams banana blossom
- 33 grams ocean prawn
- 20 grams ground dried shrimp
- 7 grams dried squid
- 27 grams roasted peanuts
- 13 grams chilli jam
- 33 grams palm sugar
- 1/4 teaspoon sea salt
- 25 milliliters lime juice
- 150 milliliters coconut cream
- 13 grams fried garlic
- 1/4 teaspoon dried chilli (dried small birds eye chilli)
for dressing
for ganishing
Instructions
Get the banana flower ready. To avoid oxidation, clean, slice, and immerse in water with lime juice.
To make coconut cream, squeeze 480g of coconut meat with 300ml of warm water through a muslin cloth. Set aside
Grill the dried squid, shred it into thin strips, and set aside.
To make salad dressing, combine coconut cream, palm sugar, sea salt, lime juice, and chilli jam together
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
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.
banana blossom salad recipe Yum Hua Plee