BANANA FLOWER SALAD

1 banana flower

1 pound chicken breast

3 large shrimp

1 cup coconut milk

1 tablespoon fried, slivered shallot

1 tablespoon fried, sliced garlic

1 teaspoon torn cilantro, stems and leaves, washed well to remove grit

1/4 cup roasted cashews

1 heaping tablespoon Thai chili paste

1/2 teaspoon fish sauce

Juice of one lime

Chili flakes

Peel away the outer tough red leaves, small yellow flowers and tiny unripe bananas of the banana flower. These pieces are inedible, but reserve a few leaves to use when you plate the salad.

For a smoky flavor, grill the banana flower over charcoal. If this isn't possible, put it in the oven for 40 minutes at 400 degrees.

Peel away the two or three charred leaves and the baby bananas. Cut it in half and remove the core. Rub it lightly with lime juice to prevent oxidation. Cut into thin slices and reserve.

Cook the chicken and shrimp in the coconut milk. Remove and drain. When it's cool enough to handle, shred the chicken and cut the shrimp in small pieces.

Mix the Thai chili paste and the fish sauce with the juice from the whole lime and toss in the slices of banana flower, chicken, shrimp, fried shallots and garlic, cilantro and cashews. Mix well, taste and add chili flakes. Add more fish sauce, lime juice or chili paste as needed. Plate and garnish with the leftover banana leaves. Serves four as an appetizer; two as a main course. *