Naomi Duguid'S Banana Flower Salad, Rakhine Style
- 1 small banana flower (about 3/4 pound)
- 1 tablespoon
- 1 tablespoon sesame seeds, lightly toasted
- 1 teaspoon fish sauce
- 1/2 teaspoon salt, or to taste
- 2 tablespoons
- 3 tablespoons
- Bring a medium pot of water to a vigorous boil. Put in the banana flower, cover, and cook at a strong boil until cooked through, about 15 minutes. Test by piercing it with a knife: if the knife slides easily into the center, it's done. Lift out of the water and set aside to cool for a few minutes.
- Peel off 2 or 3 of the outer leaves of the banana flower and discard. Cut the banana flower into 5 or 6 chunks, place in a food processor, and pulse several times, just until you have a coarsely chopped mass. Turn out into a bowl, add the peanuts, sesame seeds, fish sauce, salt, and shallot oil and toss. Taste for salt and adjust if necessary, then add the fried shallots and toss again. Serve at room temperature.
banana flower, sesame seeds, fish sauce, salt
Taken from www.seriouseats.com/recipes/2012/10/naomi-duguids-banana-flower-salad-rakhine-sty.html (may not work)