30 minutes
A unique salad featuring tender banana blossom, crispy shallots, roasted peanuts, and sesame seeds, dressed with fish sauce and shallot oil.
Banana Flower, small
0 lb
Roasted Peanuts, chopped
tablespoons
Sesame Seeds, lightly toasted
tablespoons
teaspoons
teaspoons
Shallot Oil
tablespoons
tablespoons
1. Boil Banana Flower
Bring a medium pot of water to a boil. Once boiling, add the banana flower and cook for about 15 minutes until a knife slides easily into the center.
2. Peel and Chop Banana Flower
After boiling, peel and discard the outer leaves of the banana flower. Chop the tender parts into manageable pieces. For a finer texture, place the chopped banana flower in a food processor and pulse several times until evenly chopped.
3. Combine Ingredients
In a bowl, combine the chopped banana flower with roasted peanuts, lightly toasted sesame seeds, fish sauce, and salt. Drizzle with shallot oil and mix well.
4. Adjust Seasoning and Add Fried Shallots
Taste the salad and adjust the salt if needed. Sprinkle fried shallots over the top and toss to distribute evenly.
Cook shallots over medium-low heat in a high smoke point oil, stirring frequently. Transfer to a paper towel-lined plate once golden and crispy, and season with salt.
Create a dressing with a balance of sweet, sour, salty, and spicy flavors. Use quality fish sauce or a suitable alternative, fresh lime juice, and a touch of sugar.
Dress the salad right before serving and gently toss to coat all ingredients without breaking up the banana blossom pieces.
Look for blossoms that are firm with tightly packed outer leaves. Remove the tough outer leaves and inedible flowers inside before slicing. If using canned, rinse well to remove brine.
Fresh, vibrant herbs like mint and cilantro are essential. Rinse gently, pat dry, and chop right before adding to the salad.
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