VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
TV Show
Special Consideration
Food Category
Key Ingredient
Banana flower salad recipe
- Cuisine: Thai
- Prep Time: 25 min(s)
- Cook Time: 15 min(s)
- Serves 4
This is a wonderful Thai dish which combines the deliciously rich and creamy texture of the banana flower with crunchy cashew nuts, the heat of roasted chilli and all the other ingredients. Banana flowers are the buds of the banana plant, which are soaked and shredded for use in salads. They are also available preserved from Asian grocery shops - soak in cold water for 10 minutes and rinse before use.
Ingredients
100 g chicken breast fillet, sliced200 g green king prawns, shelled and de-veined
2 tbsp lime juice
1 banana flower (about 200 g)
50 g dried shrimp, finely chopped
1 tbsp sliced shallots
2 tbsp cashews, roasted and crushed
finely sliced long red chilli
fried shallots
handful of coriander leaves
Dressing
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp grated palm sugar
1 tbsp roasted chilli paste
2 tsp Thai roasted chilli powder
3 tbsp coconut milk
Preparation
Bring 500 ml of water to the boil. Add the chicken, reduce the heat to a simmer and poach for 5 minutes. Add the prawns and continue poaching for 3 minutes, until cooked through. Drain and set aside.Pour the lime juice and 500 ml of water into a bowl. Cut the banana flower in half and remove the soft, pale heart from each half, discarding the outer leaves. Finely slice on the diagonal and add to the bowl. Soak for 5 minutes; the lime will prevent discolouration.
Combine the dressing ingredients in a large bowl, stirring until the palm sugar dissolves. Drain the banana flower, gently squeeze out the excess water, and add to the dressing along with the poached chicken and prawns, dried shrimp, sliced shallots and cashews. Mix well.
Serve sprinkled with fresh chilli, fried shallots and coriander.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Banana flower salad recipe then browse more Thai recipes, salad recipes, side dish recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Thai Restaurants
Displaying 10 of 823 Thai Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Bank's Thai Restaurant | Enmore | |
| 2. | Pavilion Hotel | Sydney | |
| 3. | Asian Gateway | Nightcliff | |
| 4. | Ayutthaya | Belconnen | |
| 5. | Dickson Asian Noodle House | Dickson | |
| 6. | Lemon Grass Thai City | City | |
| 7. | Sukothai | Yarralumla | |
| 8. | Thai Amarin | Kingston | |
| 9. | Thai Garden | Dickson | |
| 10. | Three Mothers Thai | City |
Comments (1)
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Marinating rabbit
Rabbit, a Maltese favourite, benefits from being marinated before cooking. Marinate the rabbit in a mixture of wine, bay leaf and salt and pepper; cover and leave in the fridge overnight. This will ensure a moist and flavourful rabbit dish, whatever the end preparation.
Glossary
Wombok
Chinese Cabbage used in soup, stir-fry or add to stuffing. It has a mild flavour with tender pale green leaves and crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries.
