Banana flower is the flower that grows at the end of banana bunches. It can be eaten cooked or raw and is traditionally cooked in South East Asian cuisine, where it is added to soups, curries and salads. Banana flowers have a savory taste and chewy texture, and are often used as a substitute for vegetarian dishes.
While the Banana flowers take a little bit of prep, this recipe is really easy to make and combines rich flavours with kicks of freshness.
Ingredients
- 1 banana flower (about 500 g)
- Juice of 1/2 lemon
- 4 Tbsp + 1/2 tsp sea salt
- 1 1/2 Tbsp olive oil
- 3 shallots, sliced
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger
- 1 Thai chilli, thinly sliced + more to serve, optional
- 1 tin (400 ml) coconut milk or coconut cream
- 2 Tbsp soy sauce
- Juice of 1/2 lime
- 3–4 cups cooked rice vermicelli noodles or rice
- 1/4 cucumber, cut lengthwise into 1/2-cm strips
- 1 handful iceberg lettuce, shredded
- 1 handful chopped fresh coriander
- 2 spring onions, minced
- Lime wedges, to serve
Serves: 2-4
Prep time: 10 mins
Cooking time: 8 mins
Method
- Rinse the banana flower well and remove the leaves. Discard the tough outer leaves and small blossoms, retaining the tender inner leaves.
- Stack about 5 leaves at a time and cut crosswise into long, thin strips. Fill a large bowl with water and add half the lemon juice, the sliced banana flower, and 2 tablespoonfuls of the salt. Massage the leaves under the water for a few minutes. The water should become discoloured. Drain and refill the bowl with fresh water, the remaining lemon juice, and 2 tablespoonfuls of the salt. Massage for another few minutes. Drain the leaves and pat dry.
- Warm the olive oil in a pan over medium-high heat. Add the shallots and sauté for 2 to 3 minutes or until translucent. Add the garlic, ginger, chilli, and banana flower. Sauté until the flower starts to colour and softens, about 4 to 5 minutes, stirring to avoid burning the garlic.
- Lower the heat to medium and stir in the coconut milk, soy sauce and the remaining salt. Continue to stir until the coconut milk reduces slightly in volume. Remove from the heat and drizzle with the lime juice. Add more soy sauce, salt, and/or lime juice, to taste.
- Divide the noodles between 2 to 4 bowls. Ladle over the coconut–banana flower mixture and add the cucumber, lettuce, coriander, spring onions, and sliced chilli (if using). Serve with lime wedges for squeezing.