Banana Flower Salad


1 banana flower
2 limes juiced
12 cooked tiger prawns, shell removed
180 g pork fillet
3 shallots, finely sliced
100g bean shoots
1 cup of coriander, roughly chopped
50 g roasted peanuts, chopped
10 g extra roasted peanuts, chopped

Dressing
120g sugar
100ml lime juice
60 ml fish sauce
1 long red chili, deseeded seeds and finely chopped
2 garlic cloves, finely chopped

Pull off any bruised outer petals from the banana flower, gently remove six tender petals and set aside for presentation. Slice the remaining flower very thinly, discarding any of the banana shoots between the petals. Soak the sliced banana flower for 15 minutes in water that has had the lime juice added. This allows the banana flower to soften slightly without discolouring.
While the banana flower is soaking, season the pork and fry in a hot pan. When cooked remove the pork from the pan and allow it to rest for five minutes before thinly slicing it. Resting the neat ensures that the juices flow back through it and do not end up on the chopping board when you slice the pork.
Cut the prawns lengthways and remove the intestinal vein.
To assemble the salad thoroughly drain the sliced banana flower and pat dry with absorbent paper. Place in a large bowl with pork, prawns, shallots, bean shoots, coriander, marjoram and peanuts. Add dressing and gently toss, evenly distributing the ingredients and dressing.
Place salad into the reserved banana flour leaves and sprinkle with the extra peanuts.

This recipe from Hanoi Cooking Centre

Looks Awesome..thanks for this yummy recipe !!