Banana Blossom Salad Recipes
BANANA BLOSSOM SALAD
This is a unique Singaporean dish from chef Chris Yeo at Straits Restaurant in San Jose, California. Banana blossoms are on the end of the stem holding a cluster of bananas. You should be able to find it in your local Asian food markets.
Provided by Ambervim
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Place all salad dressing ingredients into a blender and mix until sugar is dissolved; set aside.
- Remove the 4 outer leaves of the banana blossom to use as a garnish; cut off the bottom core and the tip.
- Using a sharp knife, start at the top of the blossom and slice crosswise into the thinnest possible strips.
- As you move down, you will eventually encounter what looks like tiny bananas; remove all the leaves and discard the baby banana pieces.
- Stack the leaves, roll them into a cylinder, and continue slicing.
- Place the blossom shreds into a bowl of cold water and add the 2 Tbsp of lemon juice or white vinegar to prevent the leaves from turning brown.
- Use your fingers to separate the slices into rings and let sit for 20 minutes.
- Drain and rinse once, but keep in water until ready to use; drain again when ready to use.
- Once you have prepared the banana blossoms, place chicken in a bowl and add half the dressing; set aside to marinate for 20 minutes.
- In a large bowl, add the banana blossom shreds, chicken, and remaining salad ingredients, including the remaining salad dressing. Toss thoroughly and arrange on the reserved outer banana blossom leaves; garnish with ground peanuts and fried shallots; serve immediately.
Nutrition Facts : Calories 391, Fat 9.6, SaturatedFat 2.1, Cholesterol 47.6, Sodium 1120.3, Carbohydrate 57.8, Fiber 4.9, Sugar 35.7, Protein 22
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