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Yam Huaplee (Banana blossom salad with prawns)


  • Mix the tamarind paste with the warm water. Set aside for 10-15 mins and then push through a fine sieve.
  • At the same time, poach the prawns in boiling water until just cooked. Drain well.
  • Then mix the coconut cream, chilli oil, fish sauce and sugar with 1 tbsp tamarind water, the coconut, peanuts, shallots and garlic.
  • Add the prawns and banana blossom. Toss until well combined.
  • To serve, mound the salad on banana blossom skins and garnish with a little extra fried shallots and the egg.
  • Phudon Prachum - Cape Panwa Hotel, Phuket, Thailand


  • 2-3 tbsp tamarind paste
  • 1 cup warm water
  • 4-6 small prawns, peeled
  • 2 heaped tbsp coconut cream
  • ½ tbsp sweet chilli oil
  • ½ tbsp Asian fish sauce
  • ½ tbsp sugar
  • 1 heaped tbsp shredded fresh coconut, toasted
  • 1 heaped tbsp ground peanuts, toasted
  • ½ tbsp finely sliced shallots, crisp-fried
  • ½ tbsp finely sliced garlic, crisp-fried
  • 200 gm banana blossom (or palm heart or bamboo shoots), shredded
  • 1 hard boiled egg, peeled & cut into 8

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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