Banana Blossom and Squid Salad
The banana blossom which is the gorgeous, crimson, tapered bud at the end of a cluster of bananas is eaten as a vegetable. It can be boiled or stewed often in coconut milk, or it’s served thinly sliced into salads.
- 1 calamari tube, sliced into trips
- juice of 2 limes
- 1 banana blossom
- 1 small handful Vietnamese mint, roughly chopped
- 1 small handful coriander, roughly chopped
- 1 spring onion (scallion), finely sliced
- 2 – 3 tablespoons dipping fish sauce
- 1 tablespoons roasted peanuts, chopped
- 2 tablespoons deep fried shallots
- 1 bird’s eye chilli, finely sliced
- white vinegar for soaking
Step 1: In a small bowl, add the squid trips to the lime and allow to marinate for 1 hour.
Step 2: Fill a bowl with water and add 2 – 3 tablespoons of cheap white vinegar. This water will prevent the banana blossom from oxidising and turning dark brown.
Step 3: Remove the dark, tough outer leaves of the banana blossom to reveal tender white leaves inside. Quickly slice, then immediately immerse in the acidulated water to prevent oxidisation.
Step 4: Cook the squid over a very hot griddle until tender (2 – 5 minutes).
Step 5: Combine the squid banana blossom, Vietnamese mint, coriander, scallion, dipping fish sauce, chilli and roasted peanuts. Toss salad well.
Step 6: Top with deep fried shallots and serve immediately.