How to make Rose Petal Salad -

Delicious poultry and seefood salad toss with rose petals and fish sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Roses (गुलाब), Shrimps (श्रिंप/ छोटे झींगे)

Cuisine : Thai

Course : Salads

Rose Petal Salad

Rose Petal Salad Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rose Petal Salad Recipe

  • Roses 12

  • Shrimps cleaned 200 grams

  • Lemon juice 3 teaspoons

  • Salt to taste

  • Chicken breast 1

  • Iceberg lettuce 4 leaves

  • Oil 2 tablespoons

  • Garlic minced 6 cloves

  • Shallots minced 6

  • Fresh coriander leaves chopped 2 tablespoons

  • Green chillies slivered 3

  • Peanuts roasted and crushed 2 tablespoons

  • Sugar 2 tablespoons

  • Fish sauce 5 tablespoons


Step 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

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.