Thai cuisine · Vegetable Dishes

Yam Hua Plee

Banana blossom salad with coconut cream, toasted peanuts and crispy shallots, seasoned sour and spicy.

Ingredients · for 4 servings

• 1 banana blossom (approx. 600 g, or substitute 400 g artichoke hearts)
• 1 lime
• 150 ml coconut milk
• 60 g peanuts
• 4 shallots
• 3 Thai chilies
• 2 tbsp light soy sauce
• 1 tbsp palm sugar
• 2 tbsp lime juice
• 1 bunch fresh cilantro
• 5 tbsp vegetable oil

Instructions

1. Prepare a bowl of cold water with the juice of one lime, remove the tough outer bracts of the banana blossom and cut the pale inside into thin strips, dropping them straight into the lime water so they don't discolor.
2. Blanch the strips in boiling water for 5 min., refresh in cold water and squeeze out very well.
3. Cut the shallots into thin rings and deep-fry in hot oil for 4–5 min. until golden brown, then drain on paper towel; toast the peanuts in a dry pan for 3 min. and chop coarsely.
4. Warm the coconut milk with soy sauce, palm sugar and lime juice in a small pot for 2 min. until the sugar dissolves, then let cool.
5. Mix the banana blossom strips with the coconut dressing and the Thai chilies cut into fine rings, and let sit for 10 min.
6. Before serving, fold in the peanuts, fried shallots and chopped cilantro, and arrange the salad at room temperature on a flat plate.