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.
Have never seen banana blossom over here…they are a bit like artichoke, ain’t they? The salad looks interestingly delicious!
I’ve never tried banana blossom before, but looks super interesting! And since I love artichokes and Thai food I’m sure this salad is totally delicious too 🙂