Banana blossom salad

Method

1. For the dressing, coarsely grind the dried shrimp in an electric spice grinder. Combine with the remaining dressing ingredients in a bowl and stir until the sugar has dissolved.
2. Fill a large bowl with cold water then add the lemon juice and salt. Remove the red leaves from the banana blossoms and discard, reserving a few for serving the salad, if desired.
3. Working with one banana blossom at a time, remove the large, creamy ‘leaves’, taking out the small flower-like clusters between each one. Thinly slice the leaves diagonally. Immediately put the slices in the acidulated water to prevent them discolouring.
4. Cut the inner part of the banana blossom in half lengthways, then thinly slice diagonally, adding the slices to the acidulated water. Stand for 10 minutes then drain well and pat dry with paper towel.
5. Combine the drained, sliced leaves, prawns, spring onion and coconut in a large bowl and pour over the dressing. Add the coriander, toss to combine well, then divide the mixture among serving plates. Sprinkle over the sesame seeds and serve.