Ingredients
Serves 41 fresh banana blossom, finely shredded
Juice of one lime
1 granny smith apple, julienne
1 cup shredded green papaya
1 cup bean sprouts
1 cup coriander leaves
1 cup Thai basil
1 cup mint leaves
3 birds eye chilli, deseeded and thinly sliced
1 star fruit, thinly sliced
1 cup roasted, unsalted peanuts crushed
1 cup banana blossom dressing
Dressing ingredients
75ml tamarind pulp
75ml plum sauce
50ml rice vinegar
75g palm sugar
50g peanut butter
Salt
Method
For the dressing
Place all ingredients in a small sauce pan and gently bring to the boil, stirring constantly. Simmer for 2 minutes, remove from heat, adjust the seasoning and cool.
For the salad
Keep aside four of the outer leaves to use as a serving vessel.
Prepare all the ingredients separately, being as careful as possible to make sure everything is cut evenly. Note that the banana blossom will brown very quickly so have a bowlwith the lime juice in it to toss the shredded banana blossom in.
Place the banana blossom, apple and green papaya into a bowl, add the dressing and work into the ingredients. Add all the remaining ingredients and careful mix together. Serve in the outer blossom leaves.