Cantonese Tropical Shake

Method

1. Start by prepping your ice, banana, milk so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the tropical and let it smoky, undisturbed, so it takes on real color before you stir.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Plate it up while hot and pass extra at the table.