Asian Salad Recipes - Cambodia Chicken and Banana Flower Salad (Yoam Tra Yorng Jay) Recipe

Ingredients

• 1 skinless chicken breast fillet

• 1 young banana flower, halved

• 1 young lemon grass stalk, finely chopped

• 1 heaped tablespoon finely chopped galangal

• 1 tablespoon pickled fish

• 10 mint leaves, to garnish

For the dressing:

• 5 small red shallots

• 3 garlic cloves

• 1 large dried chili, roughly chopped

• 1 teaspoon shrimp paste

• 1/2 teaspoon salt

• 2 tablespoons lime juice

• 3 spring onions, roughly chopped

• 1 heaped tablespoon roughly chopped coriander leaves

Serves 4

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Method:

1. Place the chicken breast and banana flower in a pan, just cover with water and bring to the boil. Add the lemon grass, galangal and fish pickle and simmer until the chicken is just cooked through, about 8 minutes.

2. Drain away the liquid, reserving all the boiled ingredients in a bowl. When cool enough to handle, tear the chicken and banana flower into small pieces and set aside.

3. Prepare the dressing: preheat a hot grill. Wrap the shallot, garlic, chili and shrimp paste in foil and grill the parcel for 1 minute on each side. Turn the contents of the foil parcel into a mortar and pound to a paste. Add the salt and lime juice, and mix well.

4. Pour the dressing into the bowl with the chicken, banana flower, lemon grass and galangal, and mix well.

5. Just before serving, stir in the spring onions and coriander leaves. Turn out on to a plate, garnish with mint leaves and serve.