Rose Petal Salad

Ingredients list for Rose Petal Salad

• 12 Roses
• 200 grams Shrimps cleaned
• 3 teaspoons Lemon juice
• to taste Salt
• 1 Chicken breast
• 4 leaves Iceberg lettuce
• 2 tablespoons Oil
• 6 cloves Garlic minced
• 6 Shallots minced
• 2 tablespoons Fresh coriander leaves chopped
• 3 Green chillies slivered
• 2 tablespoons Peanuts roasted and crushed
• 2 tablespoons Sugar
• 5 tablespoons Fish sauce

Method

1. Remove petals of roses, rinse and pat dry. Poach shrimps in one cup of water to which one tablespoon of lemon juice and salt has been added. Drain, chop and set aside. Cook chicken breast in one cup of water. Drain, de-bone and cut into matchstick sized pieces. Keep lettuce in chilled water until use. Heat oil, add minced garlic and fry till brown. more
2. Drain and set aside. In the same oil, add minced shallots and fry till brown. Drain and set aside. In a bowl, mix chicken breast, shrimps and toss lightly. Add chopped coriander leaves, green chillies and crushed peanuts. Toss lightly. Add rose petals.
3. Make a dressing of the remaining lemon juice, sugar, salt, fish sauce and mix well so that the sugar dissolves well. Add the dressing to the salad and toss lightly. For serving, make a bed of lettuce. Transfer the salad onto it. Sprinkle the fried garlic and shallots and serve immediately.

Nutrition Info