Vietnamese Banana Blossom and Squid Salad

Vietnamese Banana Blossom and Squid Salad

Serves 2

Ingredients

• 1 calamari tube, sliced into strips
• Juice of 2 limes
• 1 banana blossom
• 1 small handful Vietnamese mint, roughly chopped
• 1 small handful coriander, roughly chopped
• 1 spring onion (scallion), finely sliced
• 2-3 tablespoons Nước Mắm Chấm (dipping fish sauce)
• 1 tablespoon roasted peanuts, chopped
• 2 tablespoons deep fried shallots
• 1 birds eye chilli, finely sliced
• White vinegar, for soaking

Banana Blossom

Instructions

1. In a small bowl, add the squid strips to the lime and allow to marinate for 1 hour.
2. Fill a bowl with water and add 2-3 tablespoons of cheap white vinegar. This water will prevent the banana blossom from oxidising and turning dark brown.
3. Remove the dark, tough outer leaves of the banana blossom to reveal tender white leaves inside. Quickly slice, then immediately immerse in the acidulated water to prevent oxidisation.
4. Cook the squid over a very hot griddle until tender (2-5 minutes).
5. Combine the squid, banana blossom, Vietnamese mint, coriander, scallion, nước mắm chấm, chilli and roasted peanuts. Toss salad well.
6. Top with deep fried shallots and serve immediately.

Source: morselsandmusings