As I didn’t find a traditional Thai salad, I used Thai flavours to make a Thai-inspired Banana Blossom Salad.
It all started with me going to the Chinese supermarket and coming back with lots of things I had no idea what they were (just that they were vegetarian). The same thing happened with the Banana Blossom. I took the can out of the cupboard to make something sweet, but my husband noticed that the banana blossom it’s in brine. With a little help from Google I saw that these blossoms are bitter when raw (like the olives). The blossom in brine has a flavour and texture similar to artichoke. As a warm salad is amazing, I loved it.
I realized only when I’ve finished the dish that it’s vegan.
Ingredients for banana blossom salad. 2 servings:
– 1 can of Banana Blossom in brine (260g drained)
– 1 spoon of coconut oil (if the oil is not set, use 2 spoons of oil)
– 2 tsp chilli oil
– 4 tsp of soy sauce
– 1 tsp of turmeric
– 1 tsp and a half of onion powder
– 1 tsp lime powder
– 2 tsp of coriander leaf
– 1/2 tsp black pepper
– 1/2 tsp mustard seeds
Drain the banana blossom and wash it. Heat a frying pan over medium heat and put the coconut oil. When the oil is hot, add the spices. I would say it’s better to add half of the spices at the beginning, especially the soy sauce. Stir the spices and toss the blossoms on top. Leave to cook for 5-10 minutes, stirring occasionally. Taste and add the rest of the spices, according to your taste.
Serve the salad on top of a wholemeal bun. Any kind of toast would be good. Enjoy.
Have you tried Banana Blossom? If you have, please share your recipe with me.