Prepare a bowl of of ice cold water mixed with the juice of half a lime. Put it in the fridge until later. Add the chopped garlic and juice of 1 lime to a bowl. Pour in the fish sauce, soy sauce, chili sauce and 3 tablespoons of water.

Also add the palm sugar. Stir well and 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 for 10 minutes.

Remove the lime and strain the sliced banana flower. Transfer it to a large mixing bowl together with the marinade. Stir the banana flower salad. Add the cooked prawns and check the seasoning. Add extra lime juice, fish sauce, chili sauce or sugar to taste.

Put the salad in the fridge for another 10 minutes to marinate. In the end give the salad one last good stir and transfer it to a serving plate. Garnish with the coconut cream (optional) and some fresh coriander.