Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Rose | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6-8 sweet-scented roses
- 1 cooked chicken breast
- 500 g/1 lb cooked prawns
- 500 g/1 lb lean pork
- 6 tablespoons fish sauce
- 2 tablespoons sugar
- 2 green limes
- 90 g/3 oz/1/2 cup crushed, roasted peanuts
- 1 tablespoon dried garlic slices or chips
- 4 tablespoons sliced crisp-fried shallots
- 3 fresh red chillies, seeded and finely sliced
- fresh coriander leaves for garnish
Directions
Use roses that are home grown and unsprayed with pesticides.
Wash thoroughly under a gentle spray of cold water, then shake off as much water as possible, trying not to bruise the petals. Place on paper towels to dry.
Remove bones of chicken breast and cut flesh and skin into fine strips.
Shell and devein the prawns and chop into small pieces.
Put the pork into a saucepan with 2 tablespoons of the fish sauce and 1 tablespoon of the sugar.
Add 2 cups water, bring to the boil, cover pan and cook until pork is well done. Cool, then cut into small dice.
Peel the limes very thinly and cut the rind into threads.
Combine rind, strained juice of the limes and the remaining fish sauce and sugar, stirring until sugar dissolves.
Add pork, chicken, prawns and peanuts and toss well with the dressing.
Fry dried garlic on low heat until pale golden. Do not brown or it will become bitter.
Drain on paper towels and when cool, crush into small pieces. Salad may be prepared ahead up to this point.
Add garlic, fried shallots, half the rose petals and chilli slices to the mixture and toss gently.
Pile into bowl or plate lined with greens and scatter with reserved rose petals, chillies and coriander leaves.
Serve at once.
Category:Cambodian Recipes
Category:Cambodian Salads