Mix the water and tamarind juice together.
|1||small banana flower (remove the out side of banana flower and keep to serve the salad in)|
|4||prawns (peeled and deveined)|
|1⁄2||c||stock (or water)|
|5||bird's eye chillies (thinly sliced)|
|1||T||dried shrimps (ground)|
|2||T||cashew nuts (or peanuts - crushed)|
|4||clv||garlic (thinly sliced lengthways and fried in oil until golden brown, drain on kitchen paper)|
|4||T||shallot (thinly sliced and fried in oil until golden brown, drain on kitchen paper)|
|1||big red chilli (finely shred and then soak in cold water)|
|a small handful of coriander|
Mix the water and tamarind juice together. Cut the banana flower in half and remove the outside layers of the banana flower until you come to the white and creamy part. Shred the white and creamy part until you have one big handful of shredded banana flower. Soak it in the tamarind water for 10 minutes and drain. It needs to be soaked in the tamarind water to remove the sticky juice and the tart taste.
Put the stock into a wok and bring to the boil. Add the minced pork and keep stirring for 1 minute. Then add the prawns. Stir together for 1 minute and turn off the heat. Set aside. Put the chilli jam, fish sauce, lime juice, palm sugar and bird's eye chillies into a mixing bowl. Mix together and then add the shredded banana flower and stir gently.
Add the pork, prawns, dried shrimps, garlic, shallots, shredded red chilli, coriander leaves and the cashew nuts. Mix together. The taste should be sour, sweet, hot and nutty. To serve, spoon the mixture into the outside of the banana flower that you have reserved. Garnish with a sprinkling of garlic, shallot, coriander and shredded chill