Rose Petal Salad
|Vegetable oil||2 Tablespoon|
|Onions||2 , sliced|
|Garlic||4 Clove (20 gm), sliced|
|Shallots||4 , chopped (Red / Golden)|
|Pork fillets||8 Ounce, cooked and sliced (250 Grams)|
|Cooked prawns||6 Ounce, shelled and deveined (185 Grams)|
|Chicken breast fillets||1 , cooked and sliced|
|Chopped roasted peanuts||1 Ounce (30 Grams)|
|Fragrant rose petal||30 , washed|
|For lime dressing|
|Thai fish sauce||4 Tablespoon (Nam Pla)|
|Lime juice||4 Tablespoon|
1. Heat oil in a frying pan over a medium heat, add onions and garlic and cook for 3 minutes or until golden. Set aside.
2. Arrange lettuce, shallots, pork, prawns, chicken and peanuts attractively on a serving platter.
3. To make dressing, place sugar, fish sauce and lime juice in a bowl and mix to combine. Drizzle dressing over salad, then scatter with onion mixture and rose petals. Serve immediately.