serves
4
prep
20 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 3 cloves garlic
- 1 small dried chilli, chopped
- 100 g red Asian shallots, sliced
- 1 banana flower (see Note)
- 1 chicken breast fillet
- 1 bunch fresh coriander, chopped
- ½ bunch mint
- 1 spring onion, sliced
- 1 large fresh chilli, sliced
Dressing
- 1 tbsp palm sugar, melted
- 2 tbsp fish sauce
- 2 tsp tamarind juice
- 1 lime, juiced
Instructions
In a dry wok, roast garlic, chilli and shallots until cooked. Transfer to a mortar and pestle and work into a rough paste.
Halve the banana flower, remove the outer leaves and stalk until you get to the soft part. Grill and slice thinly. Grill chicken breast at the same time and slice thinly.
Place chicken and banana flower into a bowl with the garlic and shallot paste. Toss through fresh herbs and spring onion.
Mix the dressing ingredients together, pour over the salad, garnish with the sliced chilli and serve.
Note
Available in season from Asian greengrocers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
