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+ servings

Salt and Pepper Hearts of Palm

Served with a fresh and spicy chilli and chive sauce and steamed rice, this salt and pepper hearts of palm recipe packs a punch but in the best possible way.
Course Main
Cuisine Asian
Keyword date-night dinners, salt and pepper
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 582kcal


Salt and Pepper Hearts of Palm

  • 400 grams hearts of palm 1 can
  • 4 tablespoons flour or potato starch GF or cornflour
  • 1 tablespoon white pepper
  • 1 tablespoon sea salt
  • 2 tablespoon vegetable oil

Chilli and Chive Sauce

  • 2 garlic cloves peeled and finely chopped
  • 1 tbsp ginger finely grated
  • 1 red chilli more or less to taste, finely chopped
  • 1 shallot spring onion, greens and white finely sliced
  • 1 teaspoon maple syrup
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons vegetable oil
  • pinch sea salt
  • 1 1/2 cups steamed rice or cauliflower rice cooked, to serve


  • To make the sauce, mash the salt and the garlic together and then combine all ingredients in a small bowl and whisk together. Set aside.
  • Drain the hearts of a palm in a colander and slice the batons in to three, approximately 2.5 cm pieces.
  • Combine the flour, salt and pepper on a plate and toss the palm hearts through to coat.
  • Heat oil in a fry pan or grill and grill the hearts until light and golden on each side, about 2 minutes each side.
  • To serve, put a serving of steamed rice in a bowl and top with the hearts of palm pieces. Serve with a small bowl of the dipping sauce or pour a small amount over the finished dish. 


Calories: 582kcal | Carbohydrates: 74g | Protein: 10g | Fat: 29g | Saturated Fat: 23g | Sodium: 4527mg | Potassium: 3764mg | Fiber: 5g | Sugar: 39g | Vitamin A: 350IU | Vitamin C: 51mg | Calcium: 51mg | Iron: 5mg