I am trying for an exotic Thai-type salad. I sliced the inner part very thinly and it’s soaking in lemon water as we speak – but, does the lemon really take away that strong astringent quality? Should I use two lemons?
Or would I be better off cokking them, ultimately?
It’s a special occasion. Not much time to snag alternatives. Thanks!
Oh, gỏi bắp chuối, huh? I love that dish, especially on top of bánh phồng tôm (shrimp crackers). Unfortunately, I don’t know how to prepare it. However, my wife says she soaks the grated banana flower in water with a bit of salt, and rinses it carefully. She then mixes in a sauce made of fish sauce, vinegar, and sugar. She doesn’t use any lemon, but the vinegar probably serves the same purpose. She doesn’t use much of that though, so I’d guess one lemon would be plenty, and maybe too much. Definitely don’t cook it. That would destroy its fresh crunchiness, and that’s the best part.
Thank you, Greg Charles. That’s funny – I did not know about that recipe, but I totally thought shrimp crackers would be perfect! (couldn’t find any though.)
What happened was, I saw the banana flower in a market and I had to try it because I am curious about unusual plant-based food. Haha, I once discovered a delicious red fruit growing on some low ground-cover around a huge fancy housing complex. I tried it very carefully like you’re supposed to; it was awesome, but I never found out what it was.
Anyway, the single lemon in water did the trick. I made the dressing with rice vinegar, sugar, a little oil (sesame oil would’ve been better) and peanuts. Pretty good!