Preparation
For 8 portions:
Remove the outer leaves of the blossom, and any bananas that have developed.
Cut leaves from the stem and keep them intact. Place a few leaves on top of each other, and then slice them crosswise into strips. Hold the leaves in a bowl of water with an ounce of lemon juice to keep from discoloring.
Cut the banana heart in half. Then remove the small bananas. Slice the remaining leaves crosswise, into ¼-inch pieces.
Bring a quart of water to a boil. Add the chicken and then return the water to a simmer. Cook for about 15 minutes, or until just tender.
Remove the chicken and allow to cool. Shred the chicken into strips and reserve.
In a large mixing bowl, combine the pummelo, basil leaves, mint leaves, bean sprouts and red bell pepper with the chicken.
Toss in the Pummelo Salad Dressing (made with the remaining ingredients in the list) and then garnish with the peanuts and pummelo slices. Serve and enjoy.
PUMMELO SALAD DRESSING:
In a small saucepan, bring the water to a boil and add the sugar, stirring to dissolve. Set aside and allow to cool.
Pound the garlic and shallot into small pieces with a mortar and pestle, or grind in a mini-chopper. Stir into the sugar water, then add the remaining ingredients.
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Ingredients
0.75 ea.
banana blossoms 0.75 ea.
lemon juice 0.75 ea.
chicken breasts, whole 0.75 ea.
pummelo, peeled and segmented 0.75 cup
basil leaves 0.75 cup
mint leaves 0.38 lbs.
bean sprouts 0.38 ea.
red bell pepper, julienned 0.38 cups
peanuts, roasted and roughly chopped 0.19 cups
water 0.38 cups
sugar 0.75 ea.
garlic clove 0.75 ea.
shallot, small 0.38 cups
fish sauce 3.75 tsp.
lime juice 1.5 tsp.
salt |
