Banana Flower Side Dish Recipes

CLASSIC VIETNAMESE BANANA FLOWER SALAD

Steps:

• Heat the peanut oil in a large skillet. Sauté the shallots until golden brown. Leave them in the oil, and set aside to cool.
• Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.
• Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.
• Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sautéed shallots.
• Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.
• When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don't worry if you don't get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.
• Toss in the dressing, and serve.

BANANA FLOWER RECIPES | BANANA BLOSSOM RECIPES | HOW TO CLEAN BANANA FLOWER

Steps:

• firstly, peel the petals and collect the florets.
• now clean the florets and set aside florets, petals(chop) and heart(chop).

BANANA FLOWER SOUP

Steps:

• Raw banana flowers are bitter and have to be prepared in advance. First remove the outer two or three layers of sepals, keep the small flowers. Holding the flower by the tip cut off and discard the 'root': remove the first inch and a half. Now thinly slice the flower through, chopping it as you might a cabbage. The juice will stain surfaces dark brown so either rub surfaces with oil before or cut on top of newspaper. Chop the small flowers you saved earlier into similar sized pieces. Place in bowl and cover with salted water into which a lime or lemon has been squeezed. Soak for at least an hour and discard the water. Rinse thoroughly and allow to drip dry.
• Mix coconut milk with half as much water and heat with prepared banana flower, half the ginger and the lemongrass.
• In a heavy pan slowly heat the oil. Blend together the garam masala, tumeric, remaining ginger and chillies until a paste is made and add to the oil. Cook stirring until the aroma becomes intoxicating and the oils separate in the pan. Add the shrimp and stir fry until cooked all the way through. Add this to the coconut / banana flower mix. Stir thoroughly and simmer for 20 minutes, adding more water if needed, season to taste and serve.
• This soup can be prepared a day in advance and heated before serving. Allowing it to rest overnight will give time for the flavors to blend and harmonize thoroughly.