Banana Flower Fritters
For the sauce: finely chop peanuts. Mix with sugar, chile, coriander and soy sauce.
Remove the chewy outside leaves of the banana flower. Divide into individual sheets and cut them lengthwise into wide strips about 4 mm (approximately 1/4 inches). Place in a bowl with 1 liter (approximately 4 1/4 cups) water and vinegar and let sit for 30 minutes.
Mix flour with salt and sugar and stir in 150 ml (approximately 1/2 cup) of warm water. Form a smooth dough, then let rest about 20 minutes.
Heat oil in a wok or saucepan. Drain banana flowers and pat dry. Dip in batter and fry in hot oil for about 2 minutes until golden brown. Drain and serve with peanut sauce.