Sido’s Banana Blossom Salad

2 medium banana blossoms

bowl of cold water and vinegar (say 3 tablespoons)                    

1 red onion /shallot

¼ cup lime/lemon juice                       

1 cup mint                                             

1 cup thai basil                    

½ cup roasted peanuts                      

3 med-large cloves garlic                                   

3 tablespoons palm sugar                  

2 birds eye chilli                  

Peel off the first 2 to 3 layers of banana blossom and discard.  Continue to peel the layers, placing the “leaves” on top of each other, to make a stack of 5-10 leaves.  Finely shred with a sharp knife, and place immediately into cold water and vinegar to soak.  Continue this process until you reach the “heart” – the tender middle.  Slice off stalk and cut the heart lengthways through the middle.  Place it flat side down and shred finely, adding this to the soaking bowl.  Discard baby bananas.

 Finely slice red onion/shallot, chop basil and mint and crush roasted nuts.

 Roughly chop garlic and chilli.  In a mortar and pestle, grind garlic, chilli and palm sugar to a paste.  Combine with lime/lemon juice.

 Heat 1 cup of water in a large fry pan or wok, strain banana blossoms and cook until wilted.  Drain.

 Add all other ingredients and stir through well.

 (Variation on recipe for non-vegetarians – toss through some poached chicken and 2 tablespoons of fish sauce.)