Sambal Jantung Pisang

INGREDIENTS

  • 2 pieces regular sized banana blossoms - steamed for 30 mins
  • (use the small banana + heart)                    
  • 1/4 cup cucumber cut to matchsticks
  • 1/4 cup sliced belimbing wuluh
  • 1/2 cup wing bean, blanched and sliced
  • 1 tablespoon torch ginger, julienned
  • 1 tablespoon lemongrass, sliced 
  • 1 teaspoon lime leaf, julienned
  • 1 large red chilli, julienned
  • 1 tablespoon shallot, sliced
  • 2 pieces kalamansi, juiced
  • 1 teaspoon ebi powder                  
  • 5 pieces of shrimp peeled, deveined and blanched
  • 1 teaspoon sambal belacan
  • 1 tablespoon coconut milk   
  • sugar for seasoning               
  • salt for seasoning                  
  • 5 leaves of lemon basil                            

GARNISH                    

  • Banana blossom leaf              
  • A sprig of lemon basil                  
  • Shallot, fried                 

SAMBAL BALACAN      

Ingredients

  • 1/2 teaspoon large red chilli, deseeded        
  • 2 pieces red curly chilli, whole    
  • 1 tablespoon raw shrimp paste
  • 20ml of kalamansi juice, squeezed from approx five pieces of kalamasi
  • 1/2 teaspoon salt     
  • 1/2 teaspoon sugar  
  • Pound all the ingredients in a mortar and pestle                      

METHOD                    

  • Pound all the ingredients in a mortar and pestle into a smooth paste and set to one side.
  • In a mixing bowl, mix kalamansi juice, ebi powder and poached prawns with the  sambal belacan, add in the coconut milk, salt and sugar for seasoning.
  • In another mixing bowl, mix all the vegetables gently and pour in the sambal belacan mixture.
  • Mix in the lemon basil at the last moment and place the salad neatly on your plate and garnish with fresh banana blossom and a sprig of lemon basil.             
60 Minutes
2 Portions