Chicken salad and banana blossom, or Yam kai hua plee

Banana tree is a blessing for Thai food. We use all of it: the fruits enter in the composition of many desserts, we also cook shoots in curry or soups and the leaves are used to wrap small pieces of food that are then steamed or grilled. Here's a recipe to cook the blossom. Great flavours and beautiful presentation guaranteed!

Serves 4

1 banana blossom

1 lime

20 g dry chillies

20 g galangal, chopped

50 g shallots, sliced

400 g chicken, finely sliced

2 teaspoons shrimp paste

1 tablespoon coconut sugar

1 tablespoon fish sauce

Pinch salt

6 sprigs long-leaf coriander, chopped

12 mint leaves, torn

2 lemongrass stalks, finely chopped