Place banana blossoms in a deep pan, cover with water and boil until tender. Drain and cool then squeeze out excess water. Chop. Set aside.

Heat a pan with some oil and shallow fry the minced garlic and shallots until fragrant. 

Add the chopped banana blossoms and fry for a further 2-4 minutes.

Remove from heat and place in a mixing bowl and slightly cool.

Add the coconut cream and mix thoroughly until well blended. Set aside.

In another mixing bowl, combine flour, eggs, garlic chilli paste, salt and pepper

Heat a deep pan with cooking oil.

Form balls with the banana blossom mixture.

Dip balls in batter and deep fry until golden brown.