Rose Petal Salad Recipe

• 12 Roses
• 200 grams Shrimps (cleaned)
• 3 tbsp Lemon Juice
• Salt to taste
• 1 Chicken Breast (cooked and cut into pieces)
• 4 leave Iceberg Lettuce (dipped in cold water)
• 2 tbsp Oil
• 6 cloves Garlic (minced)
• 6 Shallots (minced)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 3 Green Chillies (slivered)
• 2 tbsp Peanuts (roasted and crushed)
• 2 tbsp Sugar
• 5 tbsp Fish Sauce

• Take off the petals and rinse them well and dry.
• In a pan, take a cup of water and add lemon juice and salt to it and poach shrimps. Take off from water and chop.
• In a pan, heat oil and add chopped garlic and cook till brown. Remove from the pan.
• In the same pan, lightly sauté shallots till done. Set aside
• In a large bowl, toss in the chicken breast pieces, chopped shrimps, chopped coriander leaves, green chillies , crushed peanuts and rose petals and toss gently.
• To prepare the dressing, take lemon juice, sugar, salt, fish sauce and mix well
• Pour out the dressing over the salad and toss lightly.
• In the serving dish, arrange a bed of lettuce leaves and shift the salad over it.
• Toss in the fried garlic and shallots.
• Serve.