Stuffed Banana-Flower Petals
Stuffed Banana-Flower Petals - Exotic treat: Slim and low in calories
Healthy, because
Even smarter
Nutritional values
Banana blossoms are not edible, but highly decorative and here they are filled with a refined mixture of lean poultry and exotic spices. Just the right thing if you have an appetite and don't want to put a big strain on your calorie account.
You're not getting a banana blossom? Too bad, but still no problem: Instead, just take large leaves of light or red chicory; you can even eat them with you.
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 353 mg | (9 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 58 mg |
Ingredients
- Ingredients
- 1 red chili pepper
- 2 small red onions
- 2 Lime leaves
- 1 stalk Lemongrass
- 1 Lime
- 1 Banana leaf
- 8 stalks cilantro
- 4 stalks mint
- 12 ozs Chicken breasts
- 1 Tbsp Canola oil
- 6 Tbsps Vegetable broth
- 2 Tbsps Thai fish sauce
- salt
- peppers
- 2 Tbsps fried onion (prepared, from a package)
Kitchen utensils
Preparation steps
Halve chile lengthwise, remove the seeds, rinse and pat dry. Finely chop chile.
Peel the red onion, halve lengthwise and cut into thin slices.
Rinse lime leaves, pat dry and cut into fine strips.
Trim ends of lemongrass, peel tough outer layer and finely chop the flesh.
Rinse lime in hot water, pat dry and cut into wedges. Rinse banana leaf, pat dry and separate 4 of the prettiest leaves.
Rinse chicken, pat dry and chop as finely as possible with a large heavy knife (or in a food processor).
Heat the oil in a wok (or large pan). Cook chicken, stirring constantly, for 3-4 minutes.
Add vegetable broth, lemongrass, chile, onions, lime leaves and fish sauce and cook for 5 minutes.
Meanwhile, rinse cilantro and mint, shake dry, pluck off the leaves and chop coarsely.
Add cilantro and mint to the chicken mixture and season with salt and pepper. Divide filling among banana leaves. Serve sprinkled with onions and garnished with the lime wedges.
