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| Main Ingredients | Chicken sausages, Boneless chicken |
| Cuisine | Thai |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 5-6 chicken sausages, cut into chunks
- 1 cup boiled and cubed boneless chicken
- ½ cup shrimps, boiled
- 7-8 rose petals
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 medium onion, finely chopped
- 1 teaspoon sugar
- 2 birds eye chillies, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon fish sauce
- 4 tablespoons peanuts, roasted and crushed
- 1 tablespoon chopped fresh coriander leaves
Method
- Heat one tablespoon olive oil in a non-stick pan. Add sausages and stir-fry for one minute. Transfer into a bowl and keep aside.
- Heat one tablespoon oil in the same non-stick pan. Add garlic and onion and stir-fry till they turn golden brown in colour.
- To make dressing, put remaining olive oil, sugar, red chillies, lemon juice and fish sauce in a small bowl and mix well.
- Put fried sausages, shrimp and boiled chicken in a large bowl along with the dressing and mix well.
- Add half the rose petals, peanuts, fried onion and garlic, reserving some for garnish, and mix well.
- Transfer into a serving plate. Garnish with remaining rose petals, fried onion and garlic and peanuts and serve immediately.
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