You will love this banana flower salad!
Prepare a bowl of of ice cold water and juice of half a lime. Put it in the fridge until later. Peel and chop the garlic, ginger and shallot. Then add them to a large bowl. Also add the fish sauce, soy sauce, hot sauce, juice of 1 lime and 3 tablespoons of water.
Also add the palm sugar. Stir well and then put this marinade aside until later.
Remove the purple leaves until you reach the softer white center, the edible part. Discard the purple leaves (or keep some aside for serving) and bigger banana sprouts.
Chop the stem off. Underneath these whiter leaves are also edible sprouts.
Slice the white center finely. Do this quickly because it changes color fast.
Then soak the sliced banana flower in the ice water.
Add the banana flower and grated carrot to a large bowl.
Then add the shredded mint and crushed peanuts.
Stir. Add the dried anchovies (optional). You can replace them by half a teaspoon of shrimp paste.
Then add the marinade.
Stir the banana flower salad and then check the seasoning. Add extra lime juice, fish sauce, chili sauce or sugar to taste. Then put the salad in the fridge for another 10 minutes to marinate before serving.