A delicious and refreshing Thai salad
This salad is relatively straight forward, full of fresh herbs and delicious Thai flavours. We served this along other Thai dishes for a meal with friends, otherwise it would work well as a starter or side dish.
Servings
4-6
Prep time:
30min
Cook time:
5min
Difficulty:
Easy
Ingredients
- 1 can of banana blossom (~260g)
- 100g chicken mince
- 3 thai shallots
- 1 lime
- 1 chili
- 2tbsp coconut milk
- 1/2tbsp thai chili sauce
- handful of corriander leaves
In this recipe, we used chicken mince however you can substitute this with pork mince, or even tofu.
The chili and chili sauce that is used gives the dish a little kick- feel free to use more/less as per your preferences.
Step by Step Instructions
Step 1
First, prepare the ingredients: peel and slice the thai shallots and slice the chili. Chop the corriander leaves. Set everything aside for later.
Step 2
Fill a big bowl with water, then grate in the zest of one lime and add the juice of the same lime. Drain the banana blossom, and slice thinly. Add to the water, mix everything well together, and let the blossom sit in the water for around 15 minutes.
Step 3
Whilst the banana blossom is soaking, cook the minced chicken in water for around 5-10 minutes. In a seperate bowl, mix the chili sauce and coconut water. Drain the chicken once cooked, then add to this bowl. Mix everything well and let the mince cool.
Step 4
Drain the banna blossom after 15 minutes, then blanch very briefly for a few minutes. Drain again, then set aside and let cool.
Step 5
Once both the banana blossom has cooled, add to the bowl with the chicken, then add the sliced shallots, chili and corriander. Mix everything well.
Step 6
The dish is now ready to plate and serve. Enjoy!
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