In
from southern Thailand, a banana blossom is mixed with roasted coconut, chilis and peanuts or cashews. Often fresh or
dried shrimp or chicken or pork are added. This salad is then dressed with a dressing made from fish sauce, lime juice, Nam Prik Pao and palm sugar. There are
also regional variants where coconut milk is stirred into the dressing or where the banana blossom is roasted before use.
