Rose Petal And Watercress Salad Yam Dok Gulab Recipe

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Rose Petal And Watercress Salad Yam Dok Gulab
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  1. Chop up your chicken breast into 1/2 inch cubes, sprinkle with about a teaspoon of salt, and set aside.
  2. Chop up your shelled shrimps into 1/2 inch bits (unless you couldn't get the big ones like I suggested) and set aside.
  3. Chop up your onions finely. Do the same with the garlic, watercress and red chili. If you want more heat, leave the seeds on the chili. If not, remove them (the seeds).
  4. Ground up the peanuts in a mortar and set aside.
  5. Heat a wok (it's what I use) with a dollop (I've never measured it... 5 tablespoons?) of your choice of oil.
  6. When the oil starts to pop, reduce the heat, fry the chili pepper and set aside. If you leave the seeds on, fry for no more than a minute or so. Pepper seeds burn quickly. If you choose to remove the seeds, watch for them to wrinkle a bit, drain excess oil, then remove. Again, set aside.
  7. Repeat with the garlic , then the onions till they turn a light golden, slightly crispy brown.
  8. PLEASE NOTE: you must fry the ingredients one by one, NOT mixed together, otherwise you get a weird, almost toothpaste like aftertaste. Of course, if you like that, then go ahead by all means.
  9. I like to set each fried ingredient on separate plates lined with paper towels to absorb the extra oil.
  10. DO NOT FRY THE WATERCRESS AND SHALLOTS. You want them fresh, unspoiled, positively virginal... umm, ok, back to the recipe:
  11. Use the remaining oil to fry your chicken, then the shrimps (again separately). Actually, most prefer to steam the shrimps, or steam them first, THEN fry them, but obviously some people have nothing better to do with their lives. Just fry the damn things is my advice... fewer things to wash up when you're done.
  12. In a large serving bowl, mix lemon juice, salt and sugar, stirring till the sugar dissolves.
  13. Add the chili peppers, garlic, peanuts and onions. Stir.
  14. Plunk in your chicken and shrimps (together is fine). Mix.
  15. Toss in the remaining ingredients, saving the mint and coriander leaves and chopped shallots for last, which you will use as garnishing on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 535.43 Kcal (2242 kJ)
Calories from fat 185.56 Kcal
% Daily Value*
Total Fat 20.62g 32%
Cholesterol 35.84mg 12%
Sodium 2156.76mg 90%
Potassium 2539.44mg 54%
Total Carbs 58.08g 19%
Sugars 8.08g 32%
Dietary Fiber 15.28g 61%
Protein 21.15g 42%
Vitamin C 80.1mg 134%
Iron 13.2mg 73%
Calcium 444.3mg 44%
Amount Per 100 g
Calories 38.84 Kcal (163 kJ)
Calories from fat 13.46 Kcal
% Daily Value*
Total Fat 1.5g 32%
Cholesterol 2.6mg 12%
Sodium 156.43mg 90%
Potassium 184.19mg 54%
Total Carbs 4.21g 19%
Sugars 0.59g 32%
Dietary Fiber 1.11g 61%
Protein 1.53g 42%
Vitamin C 5.8mg 134%
Iron 1mg 73%
Calcium 32.2mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
  • 12

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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