Deliciously Crispy Cambodian Banana Blossom Lettuce Wraps – A Vegan Paradise

Allergens

Nuts (peanuts)

Ingredients

• 1 large banana blossom, washed and drained
• 4 cups lettuce leaves, rinsed and patted dry
• 2 cups bean sprouts, fresh and organic
• 1 cup cucumber, julienned
• 1/2 cup carrots, julienned
• 1/4 cup roasted peanuts, crushed
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp tamarind paste
• 1 tbsp palm sugar, grated or finely chopped
• Salt to taste

Instructions

1. In a large pot, boil water and blanch the banana blossom for about 5 minutes until tender but still crunchy. Drain and set aside to cool.
2. Heat vegetable oil in a pan over medium heat. Add garlic and ginger and sauté for 1 2 minutes or until fragrant.
3. Stir in tamarind paste, palm sugar, and salt. Cook for another minute, allowing flavors to meld together.
4. Chop the blanched banana blossom into thin strips and add it to the sauce. Toss well to coat.
5. Set aside the banana blossom mixture to cool completely.
6. Assemble the lettuce wraps by placing a few bean sprouts, cucumber, carrots, and roasted peanuts in each lettuce leaf. Top with a generous portion of the banana blossom mixture.
7. Serve immediately and enjoy your Cambodian Banana Blossom Lettuce Wraps!

Chef’s Insight

To enhance the aroma, add a dash of lemongrass or kaffir lime leaves when cooking the sauce.

Notes

You can adjust the spiciness to your preference by adding more or less tamarind paste.