Yum Hua Plee (Shrimp And Banana Blossom Salad)

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Washington Post

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Ingredients

1/4 cup tiny dried shrimp (see headnote)

Juice of 1 medium lemon, for acidulating the banana blossoms' soaking water

4 cups cold water, for soaking the banana blossoms

2 banana blossoms (1 to 1 1/2 pounds each)

1/3 cup fish sauce

1/3 cup freshly squeezed lime juice (from 1 to 2 limes)

2 tablespoons Chinese white rice vinegar

4 tablespoons palm sugar (may substitute granulated white sugar)

3 Thai (red) chili peppers

1 large clove garlic, crushed then minced (1 to 2 teaspoons)

8 ounces boneless, skinless chicken breast

12 small uncooked blue tiger shrimp

1/4 cup roasted unsalted peanuts

12 Thai basil leaves or mint leaves

2 tablespoons store-bought fried shallots or fried onions

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