Ginisang Puso ng Saging with Hipon

Method

1. Remove the dark outer bracts and tough florets from the banana blossom until the pale tender core remains.
2. Slice the core thinly across the grain and immediately place it in water mixed with salt and vinegar. Squeeze and rinse twice to reduce bitterness and sap.
3. Drain very well. Blanch for 3 minutes in boiling water, then drain again if the blossom is especially astringent.
4. Heat oil in a wide pan. Sauté garlic and onion until fragrant, then add tomatoes and cook until saucy.
5. Add shrimp and cook only until the surfaces turn pink, about 1 minute. Lift them out temporarily so they stay tender.
6. Add banana blossom, fish sauce, stock, chili, and pepper. Cover and simmer 8–10 minutes until tender but not mushy.
7. Return the shrimp and toss for 1–2 minutes, just until cooked through and coated.
8. Taste for salt and bitterness, then serve hot with rice.