Yum Hua Plee (Shrimp And Banana Blossom Salad)

More from this source
Washington Post


Add a comment


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

You might also like

Corn And Zucchini Salad
Framed Cooks
Green Bean Salad With Mustard Vinaigrette
Real Simple
Lazy Day Peanut Noodle Salad Recipe
101 Cookbooks
Coconut Quinoa + Spinach Salad
Sprouted Kitchen
Grilled Corn, Mint, And Scallion Salad
Whole Living
Grilled Zucchini Salad
Not Without Salt
Cucumber Salad
Simply Recipes
Green Bean & Tomato Salad
Veggie Num Num
Chickpea Salad Recipe
Cookie and Kate
Cherry, Arugula And Quinoa Salad
Cookie and Kate