House of Asia > Recipes > Vegan Banana Flower Fish and Chips

Vegan fish and chips with banana blossoms House of Asia Praktykulinarni

Vegan Banana Flower Fish and Chips

20 min.

2 servings

slightly spicy

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Traditional fish and chips have fans all over the world. Now popular Culinary Practice decided to tackle a dinner classic. Using banana blossom, soy sauce, and aromatic spices, they created a version that's also available for vegans.

Vegetables 15-30 minutes

Ingredients

½ nori leaf
4 tablespoons soy sauce
250 g banana blossom
6 tablespoons of flour
100 ml of water
1 teaspoon of ground sweet paprika
1 teaspoon ground hot paprika
2 tablespoons of vegan mayonnaise
1 tablespoon of soy yogurt
3-4 tablespoons of lemon juice
2 teaspoons chopped capers
150 g frozen peas
3 large potatoes, cut into fries
1 tablespoon chopped chives
4 tablespoons of oil
a pinch of pepper

A method of preparing

Rinse the banana flowers from the brine and drain thoroughly.
Pour 2 tablespoons of flour onto a plate, add paprika powder, and crumbled nori leaves, and mix. Pour the remaining flour into a bowl, add enough cold water to make a very thick pancake batter (about 100 ml). Add 2 tablespoons of soy sauce, and season with pepper.
Peel and dice the potatoes. Toss with a tablespoon of oil and bake in an oven preheated to 190-200 degrees Celsius for about 25 minutes. You can also fry the fries.
Pour boiled hot water over the peas and drain after 5 minutes.
Mix the mayonnaise with the yogurt, add the remaining soy sauce, lemon juice, chives and capers.
Coat the banana blossoms in flour with the seasoning, then in thick pancake batter. Fry until golden brown, flipping halfway through. Drain excess oil on paper towels.
Serve with fries, peas and sauce.