Asian Crumbed Banana Blossom Bowl

While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside.

Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Trim the green beans, then cut into thirds. Drain, rinse and halve the banana blossom lengthways. In a shallow bowl, combine the plain flour, water(for the crumb) and a pinch salt and pepper. In a second shallow bowl, place the panko breadcrumbs. Coat the banana blossom in the flour mixture, followed by the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot, stirring, until softened, 3-4 minutes. Add the ginger & lemongrass paste (see ingredients) and Asian greens and cook until just wilted, 2-3 minutes. Transfer to a plate, then season.

Return the frying pan to a medium-high heat with enough olive oil to cover the base. Cook the crumbed banana blossom in batches until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Wipe out the frying pan and return to a medium heat. Cook the plant-based stir-fry sauce and remaining butter, stirring, until combined, 1-2 minutes. Remove from the heat, then return the banana blossom to the pan and gently turn to coat.