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Flower Power
banana blossom salad, langoustine, green papaya, mango, Thai basil
Ingredients
8 large langoustines 1 banana blossom
1 small green papaya 1 small ripe mango 1 green meat radish 1 sliced sucrine
a few sprigs of Thai basil or cilantro
2 tablespoons of pistachio oil
1 tablespoon of nuoc mâm (Asian fish sauce) 1 combava lemon (zest and juice)
salt, pepper, chili, 1 pinch of sugar
Process
1. Cook the langoustines for 3 minutes in a court bouillon then cool immediately in ice water. Reserve in the fridge
2.Remove the outer petals of the banana leaf, then prepare 4 beautiful leaves. Blanch them for 2 minutes and cool with ice water then pat dry.
3. Take 2 other leaves (without the baby bananas) and chop very finely. 4. Grate and crush the green papaya to soften it, with a little salt. 5.Peel and slice the mango, cut into small circles with a cookie cutter. 6. Thinly slice the green radish using a mandolin.
7. Prepare the seasoning: mix together the zest and juice of the combava, the oil, the nuoc mam, the sugar, the salt, the pepper and, according to your taste, the chilli.
8.Hull the langoustines.
9.In each banana petal, distribute the salad ingredients evenly, then season and add the leaves of Thai basil. Arrange two langoustines per serving.