Banana flower salad - Myanmar

This June for foodie explorers, unearthed will be attempting a Guinness World Record to create the world's longest tasting menu, which will consist of 193 courses - one from each country in the world. Here are some for you to enjoy.

What you need:

• 100 g chicken breast or pork fillet, sliced
• 200 g green king prawns, shelled and de-veined
• 2 tbsp lime juice
• 1 banana flower (about 200 g)
• 1 tbsp sliced shallots
• 2 tbsp cashews or peanuts, roasted and crushed
• Finely sliced long red chilli
• Fried shallots
• Handful of coriander leaves

Dressing:

• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp grated palm sugar
• 1 tbsp roasted chilli paste
• 2 tsp Thai roasted chilli powder
• 3 tbsp coconut milk

What you do:

1. Bring 500 ml of water to the boil. Add the chicken / pork, reduce the heat to a simmer and poach for 5 minutes. Add the prawns and continue poaching for 3 minutes, until cooked through. Drain and set aside.
2. Pour the lime juice and 500 ml of water into a bowl. Cut the banana flower in half and remove the soft, pale heart from each half, discarding the outer leaves. Finely slice on the diagonal and add to the bowl. Soak for 5 minutes; the lime will prevent discolouring.
3. Combine the dressing ingredients in a large bowl, stirring until the palm sugar dissolves. Drain the banana flower, gently squeeze out the excess water, and add to the dressing along with the poached chicken / pork and prawns, sliced shallots and cashews / peanuts. Mix well.
4. Serve sprinkled with fresh chilli, fried shallots and coriander.

Cook's tip:

For added acidity to help offset the sweetness of the prawns torn segments of red grapefruit can also be added

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