Vietnamese Banana Flower Salad with Shrimp
Vietnamese Banana Flower Salad with Shrimp
Try this quick and easy Vietnamese banana flower salad with shrimp recipe by Anis Nabilah from Eating Wild.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 25 minutes
  • Cooking Time 5 minutes
  • Yield 3 servings
  • 1 young Banana flower/blossom (outer layer removed, sliced thinly)
  • 500 millilitres Ice cold water water
  • 1 key Lime, juiced
  • 1 tablespoon Vinegar
  • 1 young Mango, sliced thinly (julienned)
  • 5 shallots, sliced thinly
  • ½ Carrot, sliced thinly (julienne)
  • 1 Green chilli, sliced thinly
  • 1 stalk Cilantro, chopped
  • ¼ cup ground Nuts, fried and crushed
  • 500 grams medium sized Shrimps, shelled and deveined
  • Extra Virgin palm oil
  • Salt
  • Ground White pepper
  • Dressing
  • ¼ cup Water
  • 1 tablespoon Sugar
  • 2 Lime, juiced
  • 2 cloves of Garlic, chopped
  • 3 Bird's eye chilli, sliced thinly
  • Salt to taste
  1. Heat a bit of extra virgin palm oil in a non stick pan. Season shrimps with salt and a bit of white pepper and grill for 3 minutes
  2. Place sliced banana flower in a bowl of ice water and lime juice for about 20 minutes
  3. After 20 minutes, squeeze the blossom until dry and set aside
  4. Add all of the ingredients for the dressing to a small bowl and stir until sugar dissolved
  5. Combine the banana flower, mango, shallots, carrot, green chilli, and coriander in a large bowl, add the dressing and toss until well mixed
  6. Place grilled shrimps on salad
  7. Sprinkle peanuts and serve

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