Banana flower salad Recipe

Bring 500 ml (18 fl oz) of water to the boil in a saucepan then add the chicken pieces, reduce to a simmer and cook for 5 minutes. Add the prawns and continue simmering for 3 minutes, until cooked. Remove the chicken and the prawns and set aside. Discard water. Remove and discard all the hard leaves from the banana flower, then thinly slice the white inside part diagonally. Mix the lime juice with 500 ml (18 fl oz) of cold water and soak the banana flower slices for 5 minutes to prevent discoloration. Make the dressing. In a bowl combine the fish sauce, lime juice, palm sugar, chilli paste, chilli powder and coconut milk. Mix them together well until the palm sugar has completely dissolved. Gently squeeze the water from the banana flower and then combine it with the dressing, the chicken and prawns, dried shrimps, tablespoon of sliced shallots and cashew nuts. Mix well then serve sprinkled with the cnspy-fned chillies and fried shallots and garnish with coriander leaves and banana flower pieces.