Vietnamese Banana Blossom and Shrimp Salad

Ingredients

• 1 banana blossom, thinly sliced and soaked in lime water
• 200 g shrimp, cooked and peeled
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp white sugar
• 1 garlic, minced
• 1 fresh chilli, thinly sliced
• 2 tbsp fresh mint, roughly chopped
• 2 tbsp fresh cilantro, roughly chopped
• 2 tbsp fresh basil, roughly chopped
• 2 tbsp peanuts, crushed
• 1 carrot, julienned
• 1 tbsp fried shallots

Method

1. 1.

   Soak the banana blossom — Fill a large bowl with cold water and the lime juice. Thinly slice the banana blossom and immediately submerge the slices to stop them browning; let soak for 10 minutes, then drain well.

2. 2.

   Whisk the dressing — In a small bowl, whisk together the fish sauce, sugar, remaining lime juice, garlic and chilli until the sugar dissolves to make the dressing.

3. 3.

   Toss the salad — In a large bowl, combine the drained banana blossom, shrimp and julienned carrot. Pour over the dressing and toss well to coat evenly.

4. 4.

   Garnish and serve — Add the mint, cilantro and basil and toss gently once more. Transfer to a serving platter, scatter with crushed peanuts and fried shallots, and serve immediately.